Preparation info
  • 8

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

In the South, many stew-like dishes that contain tomatoes and sweet peppers are called gumbos, but actually they are Creole dishes. As any authentic gumbo cook will tell you, “if it ain’t got okra, it ain’t gumbo!” That’s the difference. Serve this over white rice.


  • 8 ounces kielbasa or Cajun sausage, cut into 1 inch slices
  • cup olive oil
  • 1


  1. In a large pot or dutch oven, sauté the sausage over medium heat until brown, about 15 minutes. Remove it from the pot and set aside.
  2. Add half the oil to the pot. Then add the okra and cook over medium heat until slightly soft, about 15 minutes. Add the remaining oil, onions, bell peppers, and garlic. Stir, and cook 10 minutes.
  3. Add the chicken stock,