Prepare to embark on a culinary journey that will transport you straight to the heart of Alabama's most delicious countryside! This Greenbow County Okra Gumbo isn't just a recipe—it's a warm, hearty embrace of Southern tradition that will make your taste buds dance with joy. Imagine a pot brimming with tender okra, savory sausage, and a symphony of vegetables, simmering together to create a dish that tells a story of comfort, family, and generations of incredible home cooking.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 pound okra, sliced
- 1 onion, chopped
- 2 green peppers, chopped
- 2 tomatoes, diced
- 1 pound sausage, sliced
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing, chopping, and slicing as specified: slice okra into rings, dice onions and green peppers, slice sausage, and chop tomatoes.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced sausage and cook until it develops a golden-brown color and releases its oils, approximately 5-6 minutes.
- Remove sausage and set aside, leaving the rendered fat in the pot. Add chopped onions and green peppers, sautéing until they become soft and translucent, about 4-5 minutes.
- Add sliced okra to the pot and cook, stirring frequently, to help reduce the okra's natural sliminess. Continue cooking for about 8-10 minutes.
- Stir in diced tomatoes and return the cooked sausage to the pot. Pour in chicken broth, ensuring all ingredients are well combined.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 25-30 minutes, allowing flavors to meld and the gumbo to thicken.
- Season with salt and pepper to taste. Stir occasionally to prevent sticking and ensure even cooking.
- Remove from heat and let rest for 5-10 minutes before serving. Gumbo can be served over rice or enjoyed on its own.
Tips
- Choose fresh, young okra for the best texture and least sliminess. If possible, select smaller pods which are more tender.
- To reduce okra's natural slickness, cook it thoroughly and stir frequently during the initial sautéing stage.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- For deeper flavor, consider using andouille sausage instead of regular sausage for an extra kick of Cajun authenticity.
- Let the gumbo rest for 5-10 minutes after cooking to allow flavors to fully develop and meld together.
- Serve over steamed white rice to make the meal more substantial and traditional.
- This gumbo tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 22g
Fat: 23g
Saturated Fat: 8g
Cholesterol: 70mg
