Okra Gumbo

Isn't that phrase actually a redundancy?
From the google dictionary...

gum - bo
noun
noun: gumbo; noun: Gumbo
1. okra, especially the gelatinous pods used in cooking.
2. (in Cajun cooking) a spicy chicken or seafood soup thickened typically with okra or rice.

Whatever. It makes my mouth water!

My recipe for Okra Gumbo (okra soup) is based on Emeril's Shrimp and Okra Gumbo - made with NO roux! Perfect for the gluten-free folks in the family. Emeril got me off to a good start, but I do believe mine is the better version :-)

Sue's Okra Gumbo
2 pounds okra, caps removed, cut into 1/4" rounds
1/4 cup olive oil
2 cups fresh tomatoes, peeled, seeded, chopped (or 2 cups chopped canned tomatoes)
1 cup onions, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup roasted poblano peppers, chopped
1/4 cup basil pesto
1 1/2 teaspoons salt
1/4 teaspoon cayenne
5 bay leaves
1/2 teaspoon dried thyme (or equivalent fresh, if you have it)
6 cups water or broth (chicken or veggie)
1 pound medium shrimp, peeled and deveined
1 pound pre-cooked andouille sausage, sliced

Heat the oil in a large pot over medium heat. Fry the okra, stirring constantly, for 10 - 12 minutes, or until most of the slime disappears. Add tomatoes, onions, celery, peppers, and cook, stirring often, for 18 - 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared. Add basil pesto, salt, cayenne, bay leaves, thyme, and water (broth). Stir and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. Stir, add the shrimp and sausage just until heated through. Remove from heat. Delicious served over rice.