Things You'll Need:
- 2 tsp. olive oil Large stock pot 2 ribs of celery, chopped 1 medium onion, chopped 1½ tsp. minced garlic 1 green bell pepper, chopped 12 oz. chorizo sausage, ½ inch slices 2 cups canned diced tomatoes 1 tsp. oregano 3 cups chicken broth Bay leaf ½ cup parsley, chopped 6 oz. okra, sliced Small pot ¾ cup white rice 12 oz. frozen shrimp, shelled Ground black pepper Tabasco sauce Kosher salt 2 tbsp. red wine vinegar 4 large soup bowls Ladle
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Step 1
Heat the olive oil in a large stock pot over medium heat, and add the celery, onion, garlic and bell pepper. Sauté the vegetables for four to five minutes, or until tender. Add the chorizo sausages and cook for an additional three minutes, flipping the slices constantly.
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Step 2
Stir in the tomatoes, oregano, stock and bay leaf and bring to a rolling boil. Reduce the heat to medium-low and simmer partially covered for 15 minutes, stirring often.
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Step 3
Add the parsley and okra, and raise the heat to medium. Cook the mixture for 15 to 20 minutes or until the okra is tender. In a small pot, cook the rice in 1½ cups of boiling water for 20 minutes.
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Step 4
Stir the shrimp into the gumbo and cook for five to eight minutes, or until pink. Season the gumbo with pepper, Tabasco sauce and salt to taste. Remove from the heat. Add the vinegar, and let the soup stand for several minutes.
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Step 5
Divide the rice equally between four large soup bowls, and ladle equal portions of the shrimp and sausage gumbo over the rice. Serve immediately while hot.
