Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Making a hearty, thick soup with okra and sausage.

Take the time to make this giant pot of gumbo—you'll love to try it fresh, and freeze the rest in portions for future use. That way, you won't have to cook dinner after a long day at work.

Ingredients:

• 700 gr. smoked andouille pork sausage, cut into 2.5 cm thick slices.
• 1 cup vegetable oil
• 3/4 cup wheat flour
• 2 medium onions, chopped
• 3 green bell peppers, peeled and chopped
• 4 stalks celery, chopped
• Coarse salt
• 500 g fresh or frozen okra, cut into pieces about 1.5 cm thick.
• 10 cloves garlic, coarsely chopped
• 1 tbsp fresh thyme leaves
• 3 bay leaves
• 1 tsp crushed dried red pepper
• 6 cups lightly salted chicken broth
• One can (800g) of canned whole tomatoes, peeled and hand-crushed, in their own juice
• 3 tablespoons of apple cider vinegar
• 1 bunch green onions, thinly sliced
• 1/4 cup fresh parsley leaves, chopped
• Cooked white rice on the side

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

okra, okra, tomatoes, rice, andouille sausage, sweet pepper, celery, bay leaf, thyme, parsley

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Preparation:

Step 1
• Heat a large Dutch oven over medium-high heat. Add 1/2 cup oil and the sausage and cook, stirring, until browned and most of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon.
  
  Add the remaining 1/2 cup oil and heat. Add the flour and sauté, stirring constantly, until golden brown, about 3 minutes. Add the onion, pepper, celery, and 2 teaspoons salt and cook, partially ajar, stirring occasionally, until the vegetables begin to soften, about 5 minutes (add a small amount of water or broth if the mixture starts to stick to the bottom of the pan).
  
  Add the okra, garlic, thyme, bay leaf, and crushed red pepper, and cook, stirring, until the okra begins to soften, about 2 minutes.
Step 2
• Add the chicken broth, tomatoes, and browned sausage and bring to a boil. Adjust the heat to maintain a gentle simmer and simmer, stirring occasionally, until the soup is warmed through and the flavors meld, about 20 minutes. If you want to thin the soup, add a little more chicken broth or water. Stir in the vinegar, green onions, parsley, and salt to taste.
Step 3
• Let the soup cool to room temperature, then pour it into four 1-quart plastic containers and store the gumbo in the freezer for up to 1 month.
  
  Warming upLet the soup defrost in the refrigerator overnight. Reheat the soup over medium-low heat, stirring frequently. Thin with a little water, if necessary, to adjust the flavor. Serve the gumbo with white rice.

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