This stew comes together quickly and is full of flavor. There’s no roux, and it’s gluten free.  A taste of cajun without the work!

Gumbo Stew

Servings 12  Time: 30-60 minutes, depending on if white or brown rice is used.

3 c. brown rice

1 med. onion

2 stalks celery

1 1/2 c. chopped tomatoes

3 cloves garlic

8 c. (2 quarts) chicken stock or water

2# okra

2.5# link sausage, such as kielbasa or andouille

Tony Chacheres or cajun seasoning, pepper, salt.

Chop celery and onion into bite size pieces and cook about 5 minutes in olive oil or bacon grease.

Add rice, stir until toasty, about 5 minutes.  Add minced garlic, cook 1 more minute until fragrant.  Shake in some salt, pepper, and cajun seasoning.

Add chicken stock, okra, and tomatoes, bring to boil.  I use frozen okra because it’s quick and easy.

Immediately turn to low and continue cooking without stirring for 45 minutes (if using white rice, bring to boil, then turn off stove and let sit tightly covered for 20 minutes.)

Meanwhile, cut the sausage into coins and sautee briefly for added flavor and texture.  If you just dump the sausage into the stew, it will be bland and chewy and no one likes tasteless sausage.

Add more liquid if needed to make a thick stew and adjust seasoning.

Variation: Add cooked red beans with the rice, instead of sausage, to make a vegetarian version.

Tip: You can add more vegetables for a nutritional boost.  Green beans are a nice addition, or you can add chopped carrots at the celery and onion step.

Serve with crusty bread.

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Tagged as: 40 Days of Soup, gumbo, okra, recipe, rice, sausage, Soup