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Sauté the okra: In a large pot, heat the oil or bacon drippings. Add the okra and cook for about 10–15 minutes, stirring often, until the "slime" reduces.
Add vegetables: Stir in onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened.
Season it: Add white pepper, paprika, cayenne, bay leaf, salt, thyme, and oregano. Stir well.
Add sausage and broth: Mix in the smoked sausage and pour in the broth. Bring to a boil, then lower the heat and simmer for 30 minutes.
(Optional) Add shrimp and filé powder during the last 5 minutes of cooking.
Serve: Spoon hot gumbo over white rice and garnish with chopped parsley or green onions.
Serving & Storage Tips
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