Sausage and Okra Gumbo

New Orleans, August 2014

Legend says Louisiana cooks invented the spicy delicacy that is gumbo as a summer soup to cause diners to sweat and cool off. So it unusually is a summer soup.

A lot of restaurants serve either a nasty gelatinous mess or tasteless, tomato-based vegetable soup which they call gumbo. A real gumbo always starts with a good roux.  And usually gumbo is thickened a bit with either okra or filé powder.  Never use both in the same gumbo:  you'll end up with a gelatinous mess.

This particular version is one Nathan and I created in August 2014 for a yummy summertime treat. 

1 package smoked sausage

2 cups fresh okra, chopped with tops removed

1/2 cup butter
1 tablespoon of olive oil

1 can diced tomatoes or diced fresh tomatoes

1 large onion

3 stalks of celery
5 bay leaves

1/2 cup flour

2 cups rice

In a bowl or container where you can store for later uses also, mix:

3 teaspoons cayenne pepper
3 teaspoons paprika
1 teaspoon oregano
1 teaspoon white pepper
1 teaspoon black pepper
1-2 teaspoon salt
1 teaspoon thyme

Gumbo is usually a one pot dish but is cooked in stages;

Stage 1:  Cut the sausage into 1/4" slices. Sauté in a small amount of olive oil. Remove sausage from the pot. 

Stage 2:  Chop the onions, okra and celery.  Sauté in the pot. You may need to add more olive oil. Remove from the pot.

Stage 3:  Add 1/2 cup flour and 1/2 cup butter to the pot and stir for 5-10 minutes over a medium heat to make your roux base. The roux is essential and transforms this vegetable soup to sheer deliciousness.  A roux (pronounced "roo") can be blond, brown, or black depending on how long you cook it. For our gumbo we want a nice brown roux about the color of coffee with cream or chocolate milk. Don't rush the cooking. Start on a low heat and adjust up to medium.  Stir continuously so it doesn't burn. 

Stage 4:  Once the roux is a beautiful brown color, add the sausage, sautéed vegetables, stock, bay leaves, and 1 heaping Tablespoon of the seasoning mix (more or less to taste).  Bring to a boil and then simmer on medium/low for 30 minutes. 

Meanwhile cook two cups of white rice. 

Serve by filling a bowl about half way with the gumbo.  Using a 1 cup measuring cup, scoop a cup of cooked, warm rice and put on top of the soup.  

This dish heats up well for leftovers. Keep the rice separate from the soup until serving. This gumbo does get saltier if it is stored for a day or two probably from the sausage. If cooking for another day, reduce the salt a bit.

DIETS:
Diabetic:  yes* (if eat little rice or a high glycemic rice like brown or Basmati)
Gluten Free:  no
Mediterranean: yes
Nightshade Family Free: no
Paleo:  no
SugarBusters:  no
Sugar Free:  yes
Vegan:  yes* (leave out the sausage)
Vegetarian:  yes* (leave out the sausage)
Wheat Free: no
200 Calories or Under:  no

Notice: Be sure to check with your doctor and nutritionist about the safety of any eating plan for you. Also, check ingredients as different brands and products may have different ingredients or have changed them since this post. Some calories are estimates based on packaging.