Creole Vegetable Gumbo Okra (Printable version)
Vibrant stew with okra, bell peppers, and Creole spices simmered to rich, smoky perfection.
# Ingredient list:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 3 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 cups fresh or frozen okra, sliced
08 - 1 medium zucchini, diced
09 - 1 large tomato, diced (or 1 cup canned diced tomatoes, drained)
→ Roux & Base
10 - 1/4 cup all-purpose flour
11 - 4 cups vegetable broth
12 - 1 cup canned crushed tomatoes
13 - 2 tablespoons tomato paste
→ Spices & Seasonings
14 - 2 teaspoons smoked paprika
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon dried basil
18 - 1/2 teaspoon cayenne pepper
19 - 1 bay leaf
20 - Salt and black pepper to taste
21 - 1 teaspoon hot sauce (optional)
22 - 2 teaspoons soy sauce or tamari
→ Finishing
23 - 2 tablespoons chopped fresh parsley
24 - 2 green onions, sliced
25 - Cooked white or brown rice, for serving (optional)
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell peppers, and celery. Sauté for 5-7 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir constantly for 2-3 minutes to create a light roux. The mixture should become golden and smell nutty.
04 - Add okra, zucchini, and diced tomato (or canned). Cook for another 2 minutes.
05 - Pour in vegetable broth, crushed tomatoes, and tomato paste. Stir to combine thoroughly.
06 - Add smoked paprika, thyme, oregano, basil, cayenne, bay leaf, soy sauce, salt, and black pepper. Bring to a gentle boil.
07 - Reduce heat to low, cover partially, and simmer for 30-35 minutes. Stir occasionally until vegetables are tender and the gumbo thickens.
08 - Taste and adjust seasoning as needed. Add hot sauce if desired.
09 - Remove bay leaf. Stir in parsley and green onions.
10 - Serve hot over cooked rice if desired, garnished with additional parsley.
# Expert Tips:
01 -
- The roux creates an impossibly rich base that nobody believes is plant-based
- It comes together in just over an hour but tastes like it simmered all day
02 -
- The roux can burn in seconds, so once you add the flour do not walk away or check your phone
- Gumbo actually tastes better the next day, so make it ahead if you can
03 -
- Add a splash of liquid smoke if you want to fool everyone into thinking there is andouille in the pot
- If your okra is especially large, give it a quick sauté before adding it to reduce any sliminess