For a deeper, more complex flavor, consider using a combination of vegetable and olive oil. If you prefer a spicier gumbo, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the vegetable mixture. Fresh okra can be used in place of frozen okra. Be sure to trim the ends and slice it before adding it to the gumbo. Serve the gumbo hot, over cooked rice or with a side of crusty bread for dipping.
Okra Gumbo
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS180
A soul-satisfying vegetarian gumbo, deeply flavored with a vibrant mix of garden vegetables and a rich, homemade roux. This hearty dish boasts the comforting warmth of tomatoes, onions, mushrooms, bell peppers, and the distinctive character of okra.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Fiber3 g
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Protein3 g
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Saturated Fat1 g
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Sodium542 mg
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Sugar6 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 7 mins In a large saucepan or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, finely chopped onion, and green bell pepper. Sauté until the vegetables are tender and fragrant (approximately 5-7 minutes).
02 Step
Recipe View 40 mins Stir in the sliced okra, mushrooms, diced tomatoes (with their juice), tomato paste, file powder, bay leaves, salt, and ground black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring occasionally, for 40 minutes, allowing the flavors to meld and deepen.
03 Step
Recipe View 5 mins While the vegetable mixture simmers, prepare the roux. In a medium skillet, heat 2 tablespoons of vegetable oil over medium heat. Gradually add the all-purpose flour, stirring constantly with a whisk or wooden spoon. Cook, stirring continuously, for 2 to 5 minutes, or until the roux turns a golden brown color. Be careful not to burn the roux, as this will impart a bitter flavor.
04 Step
Recipe View 10 mins Spoon the prepared roux into the simmering okra mixture. Stir well to combine, ensuring the roux is fully incorporated. Continue to cook, stirring occasionally, for an additional 5 to 10 minutes, or until the gumbo has thickened to your desired consistency. Remove the bay leaves before serving.
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Gilberto Hyatt
Apr 5, 2025Easy to follow and delicious. A great vegetarian option for gumbo night!
Anna Wilderman
Mar 24, 2025This recipe is fantastic! The roux really makes a difference. My family loved it!
Rosario Ankunding
Mar 22, 2025I've made this several times, and it's always a hit. The key is to not rush the roux!
Nicholaus Langosh
Dec 24, 2024I added a little smoked paprika for extra depth of flavor, and it was amazing!