Deep South Gumbo Soup with Okra
6 servings
60 minutes
Gumbo with okra is a soulful soup from the American South, rooted in Creole and Cajun cuisine. Its rich aroma unfolds with every sip: a blend of smoked bacon, sweet peppers, tomatoes, and spicy olives creates a complex flavor. Okra adds a unique texture and natural thickness to the soup. This gumbo is traditionally served over fluffy rice that absorbs the sauce and enhances the dish's richness. Historically, it emerged as a symbol of cultural blending, combining African, French, and Spanish culinary influences. Ideally enjoyed hot with crispy bacon pieces and fresh herbs, it creates a cozy atmosphere for family meals. It's not just a soup—it's an embodiment of warmth, comfort, and gastronomic richness of the American South.
1
Rinse the rice with water, add it and put it to cook on the stove. After boiling, cover it and cook for 5 minutes. Remove from heat and let the rice steam.
- Rice: 1 glass
2
At this time, in a high-sided pan, fry 3 long pieces (about 50 grams) of smoked bacon until crispy, cutting it into several pieces beforehand. Remove the bacon, break it into pieces, and set aside.
- Smoked bacon: 3 pieces
3
Chopped onion, pepper, celery, and minced garlic are sautéed over medium heat in a saucepan for 3-4 minutes.
- Onion: 1 head
- Bell pepper: 1 piece
- Celery stalk: 2 pieces
- Garlic: 2 cloves
4
Peel the ripe tomatoes, chop them finely. Add the chopped olives, salt, ground pepper, and chopped tomatoes to the saucepan. Add 1-2 cups of water depending on the desired thickness. Cook for 20 minutes.
- Tomatoes: 3 pieces
- Olives stuffed with pimiento: 6 pieces
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
5
At this time, we prepare the okra. If using frozen, open the package, slightly thaw it to make it pliable, and cut each into 3-4 pieces. Do not fully thaw the okra! If using fresh, wash it (it's not necessary to peel off the 'fuzzy' skin), cut off the stem and also slice into pieces. I would like to note that it is almost impossible to find fresh okra for sale.
6
We send the chopped okra to the saucepan for 15-20 minutes (30 minutes if fresh) to soften and let the flavors meld. Turn off and let it rest for a bit, though this is not necessary.
- Okra: 400 g
7
Serve in soup plates, preferably in bowls, over rice, garnished with chopped fresh parsley and pieces of crispy bacon.
- Chopped parsley: 2 tablespoons
- Smoked bacon: 3 pieces
