Recipe from How to Cook Everything.
Okra Gumbo with Spicy Sausage
Makes: 4 servings
Time: About an hour, largely unattended
I love slow-cooked okra, especially with sausage and tomatoes. For the best texture, you’ve got to sear the okra first. But after that, there’s little to do but let the pot bubble away. To serve this New Orleans style, pour a ladleful into a shallow soup bowl and nestle a scoop of plain white rice into the center.
Other vegetables you can use: any green (string) beans.
2 tablespoons extra virgin olive oil
1 pound spicy smoked sausage or kielbasa
1 large onion, halved and cut into thick slices
Salt and freshly ground black pepper
1 pound okra, trimmed
2 tablespoons chopped garlic
4 cups chopped tomato (canned is fine; no need to drain)
1 tablespoon chopped fresh oregano leaves (optional)
Chopped fresh parsley leaves for garnish
1. Put 1 tablespoon of the oil in a deep skillet or large pot over medium-high heat. When hot, add the sausage, prick it with a fork a couple times, and cook until it’s golden brown on all or most sides. Transfer the sausage to a cutting board.
2. Add the onion to the hot pan, sprinkle with salt and pepper, and cook, stirring frequently, until soft and turning golden, 2 to 3 minutes. Meanwhile, slice the sausage crosswise into rounds. Remove the cooked onions with a slotted spoon.
3. Add the remaining oil to the pot and stir in the okra. Cook, stirring occasionally, until it begins to brown a little, then add the garlic and cook for another minute or so, stirring once or twice. Return the sausage and onion to the skillet and add the tomato, along with a cup of water. Sprinkle with salt and pepper.
4. Bring the mixture to a boil, then lower the heat so it bubbles gently. Cook, uncovered, stirring every once in a while, until the okra are very tender and the sauce has thickened, about 45 minutes. Stir in the oregano if you like, taste and adjust the seasoning, and serve, garnished with parsley.
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