If you live in an area with long, hot summers, okra is a must. The plants are easy to grow and the more you pick, the more you get. Gumbo is a classic dish for preparing okra, but sometimes I don’t want to have to mess with a roux – that mix of fat and flour used to thicken sauces & soups. If you’ve ever tried to make one, you know how easy it is to burn. That’s why I like this gumbo inspired stew. It has all the flavor without the trouble of making the roux.
- Category: Soup
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 2 cloves garlic, crushed
- 1/4 cup cup butter
- 2 tablespoons flour
- 3 cups chicken broth Vegetable or beef broth works too.
- 1 bay leaf
- 2 cups sliced okra or frozen
- 1 15 ounce can whole tomatoes, undrained
- 1 6 ounce can tomato paste
- 1 ½ pounds combination of cooked shrimp, sausage and chicken
- Salt and pepper
- 3 cups cooked rice
- ¼ cup parsley for garnish
- Hot sauce
- Saute onions, peppers, and garlic in butter until soft.
- Add flour stirring until bubbly.
- Add broth, bay leaf, okra, tomatoes, tomato paste, salt, and pepper. Stir everything together and simmer 45 minutes.
- Add the cooked meats and shrimp then continue to cook until the stew is hot and bubbly.
- Serve over rice and garnish with parsley. Place hot sauce on the table for diners who prefer a touch of heat in their stew.