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Summer is one of the best seasons for fresh produce in the South. You’ve got fresh corn, strawberries, okra, peaches, and tons more. And if you’ve got a garden of your own, it makes it that much more fun!
This recipe for summer vegetable gumbo is a great way to use all your fresh produce. It’s easy and full of yummy veggies. Note: I realize that this is not a traditional gumbo recipe: there is no roux-making or filé powder. It’s just a quick version that’s easier for weeknight cooking.
- 1 lb kielbasa or andouille sausage sliced
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 garlic clove minced
- salt and pepper to taste
- 1 tbsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 14.5 oz can of diced tomatoes
- 1 cup water
- corn kernels from 2 ears of corn or 1 cup canned or frozen corn
- 2 cups sliced okra
- 2 cups cooked rice
In a skillet over medium heat, cook the sausage slices until lightly browned on both sides (about 7 minutes total). Remove the sausage from the pan and set aside.
Add the onion and bell pepper to the pan and cook for a couple of minutes. Add the minced garlic, salt and pepper, oregano, paprika, and cayenne pepper and cook until vegetables are tender, about 5 minutes longer.
Add the diced tomatoes (with their juices), water, corn, and okra and allow to come to a simmer. Let cook until slightly reduced and flavors come together, about 15 minutes.
Add the sausage back to the gumbo. Serve over cooked rice.
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