OMG!!! If you haven’t tried this recipe, you owe it to yourself and family, to cook up a batch!! The smells that waifed throught this house were absolutely painful!! I had planned on letting it simmer slowly for the majority of the afternoon, but wound up eating supper much earlier than usual, cuz we just couldn’t wait. The only thing I can think of that would be better than the smell of this soup would be home baked bread with the soup!
One word of caution…don’t plan on serving 8 with this recipe, unless you make two batches!
Betty,
It’s gonna be a week or two, but you’re right…I’ve got to cook up at least a double batch! Colleen & I were just talking about “soup season” & how we need more recipes.
Mike
Does this soup freeze well? I like to make big batches of soup on the weekends when I’m not working and save several meals for later. I have some fears that the okra might turn to mush when frozen.
Soup season. Yup, … it’s coming on strong here. Rain, rain and more rain. It seems as if once the rain becomes real snow, … things dry out. Until then we’re in “soup mode” too.
Try Lentil soup.
Ours is more lentils than soup, … but it sure does keep off the chill
Mike, … the trick with chowders, … don’t use milk in them. My mom’s recipe for clam chower is different 'cause instead of using a bit of 10% cream, … I add 6 cups of 33% cream … Makes all the diffwerence n the world!
Hey LF,
Made the soup today, and of course I fully intended to “improve” on the recipe by adding “stuff”. Well, as it turned out, I tasted the soup before adding anything just to see if it needed anything and that’s when the soup disappeared. Couldn’t stop tastin till t’was purtnear gone. Had to save some for my sweetheart who also thought it was fab.It was even great right out of the refrigerator from where I almost ate the amount I set aside for her.
Great recipe. Thanks for sharing.
As I see it, I ate about 3 quarts in less than 10 hours.
Another 5 votes for fantastic gumbo, I made a double batch and added half a pound of shrimp, next time I won’t add shrimp.
Today when we got home from church my 10 year old daughter who is a picky eater had the left overs in the microwave before I could get changed and into the kitchen.
I suspect a lot of families have ‘inside’ jokes. One of my grandmother’s was to say “That’s not a good keeper!”
What that actually meant was it didn’t stick around long enough to be ‘kept.’ I’ll bet you have a recipe or two that aren’t good keepers either. Ain’t it grand?
Chris, anytime you use dried beans, you can make the after-effects more palatable by pre-soaking the beans for 6 hours, preferrably with a change of water. Remember that the beans will swell quite a bit, so put them into a container that will allow that. Glass jars will break. You can leave them overnight, if you wish. By doing this, you leach out the undigestible sugars in the beans. You can use the soak water to water house plants. Plants, as I’m sure you know, can absorb sugars directly from the soil and translocate them to leaves etc…
Here in Louisiana where Gumbo was created… you don’t add “SOUP” to the end of the dish. Thus Chicken Gumbo! By the way Chicken Gumbo is much better with Andouille in it…
