Southern Deep Gumbo with Okra
Soups • American
Description
Southern Deep Gumbo with Okra
Ingredients
- Semi-Smoked Sausage 3 pieces
- Okra 15 oz
- Onion 1 head
- Garlic 2 cloves
- Olives stuffed with lemon 6 pieces
- Tomatoes 3 pieces
- Rice 1 cup
- Chopped Sage Leaves 2 tablespoons
- Salt 1 teaspoon
- Ground Black Pepper ¼ teaspoon
- Orange Bell Peppers 1 piece
- Celery stalk 2 pieces
Step-by-Step Guide
Step 1
Rinse the rice with water, cover it with water, and put it on the stove to cook. After boiling, cover with a lid and cook for 5 minutes. Remove from heat and let the rice steam.
Step 2
Meanwhile, in a deep saucepan, fry 3 long pieces (about 50 grams) of smoked bacon until crispy, cutting it into several pieces beforehand. Remove the bacon, break it into pieces, and set aside.
Step 3
Sauté the diced onion, bell pepper, celery, and minced garlic in the saucepan over medium heat for 3–4 minutes.
Step 4
Peel the ripe tomatoes, chop them finely. Add the chopped olives, salt, ground pepper, and chopped tomatoes to the saucepan. Add 1–2 cups of water depending on the desired thickness. Cook for 20 minutes.
Step 5
During this time, prepare the okra. If using frozen okra, open the package, slightly thaw it until it becomes pliable, and cut each into 3–4 pieces. Do not fully thaw the okra! If using fresh, wash it (it is not necessary to peel the 'fuzzy' skin), trim the stem, and cut it into pieces. It should be noted that fresh okra is almost impossible to find for sale.
Step 6
Add the chopped okra to the saucepan for 15–20 minutes (if fresh, for 30 minutes) until it becomes soft and the flavors meld together. Turn off the heat and let it rest for a bit, although this is not necessary.
Step 7
Serve in soup bowls, preferably in deep bowls, over the rice, garnished with chopped fresh parsley and pieces of crispy bacon.
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