Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Add the sausage back to the gumbo. Serve over cooked rice.