Sausage and Okra Gumbo by
Timelady
*The okra can be a little “slimy” sometimes; adding a splash of white vinegar at the end helps to cut through the sliminess, and you’ll never know it’s there.
Ingredients
3 or 4 strips bacon
1 small onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 15-oz. can chopped tomatoes
1 bag frozen okra (I don’t actually know the size- it’s probably around 4-6 cups), thawed
1 package fully cooked turkey sausage (14 oz.), cut into 1-inch pieces
1 cup rice
2 bay leaves
1 1/2 teaspoons Old Bay seasoning
1 teaspoon Tony Chachere’s seasoning
4 cups chicken broth
salt and pepper to taste (you won’t need much salt at all since Tony C. has salt in it)
3
or 4 strips bacon
1
small onion, chopped
1
bell pepper, chopped
3
stalks celery, chopped
1
15-oz. can chopped tomatoes
1
bag frozen okra (I don’t actually know the size- it’s probably around 4-6 cups), thawed
1
package fully cooked turkey sausage (14 oz.), cut into 1-inch pieces
1 cup
rice
2
bay leaves
1
1/2 teaspoons Old Bay seasoning
1
teaspoon Tony Chachere’s seasoning
4 cup
s chicken broth
Instructions
Cook rice according to instructions on packaging. In a large dutch oven or stock pot, heat the bacon over medium heat and render fat. Remove the bacon and set aside. Add onion, pepper and celery and cook for 7-10 minutes, or until onions are slightly translucent. Add tomatoes (with their juice), okra, seasonings and chicken broth. Add the bacon back to the pot. Bring to a boil and reduce heat to low. Add sausage and rice. Cook for 10-15 more minutes (if it gets too thick for your liking, feel free to add a little more chicken broth or even a little water). Remove the bacon and bay leaves and serve.