Creole Gumbo

Serves 4


  • 4 ounces okra, cut into 1/2-inch-thick rounds
  • 2 tablespoons white vinegar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons macadamia nut oil, divided
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 bay leaf, crumbled
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 5 cups chicken broth
  • 1 pound Italian sausage, cut into 1/2-inch-thick slices
  • 18 medium shrimp, peeled and deveined
  • 18 oysters, shucked


  1. In a medium bowl, toss together the okra, vinegar, and salt. Set aside.
  2. In a large stockpot, heat 2 tablespoons of the oil over medium heat. Add the onion, celery, bell pepper, and garlic and sauté until well wilted but not browned, 10 to 12 minutes.
  3. Stir in the bay leaf, thyme, oregano, and cayenne. Add the broth and bring to a boil. Decrease the heat and simmer for 30 minutes.
  4. While the broth simmers, heat the remaining 1 tablespoon oil in a large sauté pan over medium-high heat. Cook the sausage, browning it for about 4 minutes on each side. Transfer the sausage to the soup pot.
  5. Rinse the okra and transfer it to the soup pot. Let the soup simmer for 15 minutes. Add the shrimp and oysters, cover the pot, and remove from the heat.
  6. Let the soup stand until the shrimp are barely pink and the oysters are slightly plump, about 6 minutes. Serve.