I often find myself hungry for a spicy and satisfying meal on a Sunday night. Recently, after a busy day cooking at Acadian Maple, I came home and whipped up this quick and very hearty chorizo and okra gumbo.
The spiciness of the sausage and jalapeño pepper are enough to carry me into an amazing week, and the creaminess of the okra always puts a smile on my face. A hot bowl of this soup at the end of a busy week is just what the doctor ordered.
Chorizo & Okra Gumbo
Serves 4-6
1 onion; diced
1 garlic clove; minced
4 chorizo sausage; crumbled (I used Sweet Williams)
4 ribs of celery; diced
1 red pepper; diced
6 small new potatoes; diced
1 pint of grape tomatoes
1 jalapeño pepper; minced
12 okra; thickly sliced
1L chicken stock
1/2 C white rice
1 C chopped fresh cilantro
2 limes; juice
1 Tsp allspice
In a large, heavy bottomed pot, add a small amount of oil and sauté the onion and garlic. Cook for a few minutes and add the crumbled chorizo. Brown. Add the celery, jalapeno, pepper and potatoes and add the allspice; cook for 4-5 minutes. Add the okra and tomatoes. Saute a further 2-3 minutes and add the stock. Check for seasoning and add if needed.
Bring to a boil and lower to a simmer and add the rice. Add half of the cilantro. Cook until the rice and potato are cooked through.
Add the lime juice and the remainder of the cilantro.