I opened up my weekly CSA delivery and was so excited to see the ripe, fragrant produce. One thing in particular caught my attention– OKRA. The first thing I thought of was some hot, spicy gumbo. I think half of what I unpacked is going to end up in the gumbo— okra, tomatoes, basil, corn, green pepper… now if only I stopped at a farm for some chicken and then headed to the coast for some shrimp, but I guess I’ll have to buy those at the grocery store.
Gumbo is a perfect recipe for the crock pot because it needs to simmer for a long time to fuse all those flavors together. Cut your veggies into small pieces so you can have a bit of each morsel in your mouth! This soup would also freeze really well, so make the gumbo for dinner this week and then enjoy all these fresh treats again later this fall when they aren’t so available.
This soup can also be made vegetarian if you leave out the chicken, sausage and shrimp. I’d amp up the amount of veggies though and maybe get a little more okra, so that this tastes more robust and unique than just vegetarian vegetable soup. You can also use Morningstar Farms chicken strips (fake meat) if you’d like to add some protein. Enjoy!
2 boneless, skinless chicken breast, cut into 1/2 inch cubes
1/2 lb. okra, sliced
1 c. of corn (cut off of fresh ears)
1/2 sweet onion, chopped
1 green pepper, seeded and chopped
3-4 ripe, sweet tomatoes, seeded and chopped
3 carrots, peeled and sliced thin
2 stalks celery, sliced
4-6 leaves fresh basil, chopped
3 cloves garlic, minced
1 t. salt
1 t. black pepper
1/2 t. cayenne pepper
1/2 t. paprika
1/2 t. chili powder
1 T. parsley
2 T. Worcestershire sauce
2 T. Tabasco sauce
2 c. water
3 pork sausages, cooked and sliced
1/2 lb shrimp, peeled and cleaned
2 c. cooked white rice
Combine all vegetables in crock pot. Add liquid ingredients. Sprinkle with all seasonings. Place chicken pieces on top of mixture next. Cook on low for 4-6 hours. Add shrimp, sausage and cooked white rice and cook for an additional 1 hour on low.