1 pound smoked sausage, cut lengthwise in half, then crosswise into 1/2-inch slices
4 cups water
1 can (14 1/2 ounces) stewed tomatoes
1 package (10 ounces) frozen cut okra, thawed and drained
2 teaspoons dried thyme
1 teaspoon garlic powder
1/2 cup uncooked long- or whole-grain rice
1/4 cup dry red wine
1 tablespoon hot pepper sauce
In a 6-quart soup pot, combine the sausage,
water, tomatoes, okra,
thyme, and garlic powder. Bring to a boil over
medium heat, then reduce
the heat to low.
Add the remaining ingredients and simmer for
20 to 25 minutes, or
until the rice is tender, stirring occasionally.
Note: For more authentic-tasting. Add about a
pound of peeled, cooked
shrimp 5 minutes before serving.
