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Ingredients
Sausage (or any protein or fiber source of your choice works well)
1-2 cups of Okra, chopped
1-2 Diced Sweet Onion
2-4 tbsp of Butter
2-4 tbsp of Flour
4-5 cups of Beef, Chicken, Veggie, or Bone Broth
Marjoram
Cumin
Salt
Pepper
Stevia, optional
Cayenne pepper, optional
Add your favorite spices
Step 1
Slice your sausage and brown them in a pot on both sides. I like to season the sausage after it has developed some color on both sides with my aromatics (and sometimes a little honey or stevia to give it a slight sweet taste). Once the sausage is nearly browned to your liking go ahead and add your diced onion. I like to add it at this point because the longer the onion cooks the more it softens and I don’t want them to disappear by the time the gumbo is done cooking.
Step 2
Depending on the fat content of the protein you used, add your 2-4 tbsp of flour to your sausage and onion mixture. But if you used a leaner protein like chicken or shrimp, you might not have enough rendered fat in the pan. In that case, go ahead and add 2-4 tbsp of butter and then an equal amount of flour and stir to incorporate. Keep this mixture moving because it can easily burn. Keep stirring for about 3 minutes.
Step 3
Add in your broth and let this mixture boil. It will thicken down over the cook.
Step 4
Add in okra at this point. You can use fresh or frozen okra. You don’t want to overcook the okra so that it has no texture by the time the dish is finished cooking. Let your mixture simmer for 30-40 minutes or until it is to your desired consistency. Taste your broth and then season to your liking. I like to serve my gumbo over rice and with cornbread. Enjoy!
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