Sausage and Okra Soup 1 lb Sausage, Polish; cut in 1/4" slices and halved
Oil, vegetable
3 tb Flour, all-purpose
1 md Onion; chopped
1 Garlic clove; minced
2 qt Chicken broth
3 tb Tomato paste
2 c Okra; sliced (fresh of frzn)
10 oz Corn, whole kernel; frozen
1/2 c Pepper, green or red; minced
1/4 c Parsley, fresh; chopped
Salt; to taste
Pepper; to taste
Brown sausage in oil in a heavy Dutch oven; drain sausage, reserving
drippings in pan. Add enough oil to drippings to make 3 tablespoons.
Add flour to drippings, stirring until smooth. Cook 1 minute,
stirring constantly. Add onion and garlic; cook an additional
minute, stirring constantly.
Gradually add about 1 cup chicken broth; cook over medium heat,
stirring constantly, until thickened and bubbly. Add tomato paste;
stir until blended. Add sausage, remaining chicken broth, and all
other ingredients. Bring to a boil; reduce heat and simmer 15 to 20
minutes or until vegetables are tender, stirring occasionally. Sausage and Okra Soup printer friendly version located here. (Just the recipe. Nothing else.)
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