In a large pot, heat the olive oil on medium heat and add the onion, garlic, celery, zucchini, peppers, sage, thyme, oregano, salt, chili powder, garlic powder, paprika, and pepper.
Saute until the onions turn translucent and the other veggies begin to soften. Stir occasionally.
Then add the broth, tomatoes, and okra. Reduce heat to medium-low and simmer for 30 minutes.
Then add the cooked rice and andouille sausage (if using). Continue to simmer until the rice and sausage are heated through.
To cook the sausages beforehand, place them in a cast iron pan and cook them on medium-low heat until they are firm, browned, and the internal temperature is 160 degrees. The andouille can be omitted to make the recipe vegan/vegetarian.To prepare the rice, it's best to soak it for at least three hours (and up to 24) before cooking. Take one cup of dry brown rice, rinse it in a fine mesh strainer, and transfer it to a bowl with one cup of water and a tablespoon of apple cider vinegar. Let the rice rest at room temperature. When you are ready to cook it, drain the water and rinse the rice again. Then place it in a medium saucepan with two cups of water. Bring to a boil over medium heat and lightly cover the pot. Then reduce heat to low and simmer until all the water is absorbed and the rice is tender. The longer it soaks, the less time it will take to cook.
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