Cooking a hearty thick soup with okra and sausage.
Take the time to cook this giant pot with gumbo soup, you should try it fresh and the rest freeze in portions for future use. And then you don’t have to cook dinner after a hard day.
Time: 1 hour. 10 min. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 700 gr smoked Anduy pork sausage, sliced 2.5 cm thick.
- 1 tbsp. vegetable oil
- 3/4 Art. wheat flour
- 2 medium onions, chopped
- 3 green sweet peppers, peeled and chopped
- 4 stalks of celery, chopped
- Coarse salt
- 500 gr. fresh or frozen okra (okra), chopped pieces about 1.5 cm thick.
- 10 garlic cloves, coarsely chopped
- 1 tbsp. l fresh thyme leaves
- 3 bay leaves
- 1 tsp crushed dried red pepper
- 6 tbsp. lightly salted chicken stock
- One can (800 gr.) Of canned whole tomatoes without peels in own juice, crushed by hand
- 3 tbsp. l cider vinegar
- 1 bunch green onion, finely chopped
- 1/4 Art. fresh parsley leaves, chopped
- Cooked white rice garnished
Recipes with similar ingredients: okra, okra, tomatoes, rice, sausage anduy, bell peppers, celery, bay leaf, thyme, parsley
Recipe preparation:
- Heat a large cauldron over moderate heat. Add 1/2 Art. butter and sausage and fry, stirring until it is browned, and most of the fat will not melt, from 6 to 8 minutes. Shift sausage slotted spoon on a plate. Add the remaining 1/2 tbsp. oil and heat up. Add flour and stir, stirring constantly, until golden brown, about 3 minutes. Add onions, peppers, celery and 2 tsp salt, and fry, with the lid ajar, stirring occasionally until vegetables begin to soften, about 5 minutes (add a small amount of water or broth if mixture begins to stick to the bottom of the pan). Add okra, garlic, thyme, bay leaf and chopped red pepper, and cook, stirring, until okra begins to soften, about 2 minutes.
- Add chicken stock, tomatoes and sauteed sausages, bring to a boil. Adjust the temperature to maintain simmer and simmer, stirring occasionally to warm soup and let the aroma combine for about 20 minutes. If you want to dilute the soup, add a little more chicken stock or water. Stir in vinegar, green onion, parsley and add salt over to taste.
- Let the soup cool to room temperature, then pour put it in four 1 liter plastic containers and store gumbo in the freezer for up to 1 month. Heating: give, soup it will defrost in the refrigerator overnight. Preheat the soup on moderately low heat, stirring frequently. Dilute small amount of water, if necessary, and adjust the taste of the dish. Serve gumbo soup with white rice.
