Print

Okra Gumbo

Prevent your screen from going dark

Makes 4 servings 1x

Time About 1 hour

Units Scale

Ingredients

  • 1/4 cup olive oil, or more as needed
  • 1 1/2 pounds okra, left whole but with tops trimmed
  • Salt and pepper
  • 1 large onion, chopped
  • 1 red bell pepper, cored and chopped
  • 1 celery stalk, chopped
  • 2 tablespoons chopped garlic
  • 1 or 2 small hot red chiles (like Thai or serrano), seeded if you like and chopped
  • About 2 pounds ripe tomatoes, chopped (or one 28-ounce can diced, with the juice)
  • 2 bay leaves
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • Chopped fresh parsley, for garnish

Instructions

  1. Put the oil in a large pot over medium-high heat. When it’s hot, add the okra and sprinkle with salt and pepper. Cook, stirring once in a while, until browned and crisp in places, 3 to 5 minutes. Remove with a slotted spoon and lower the heat to medium.
  2. Add the onion, bell pepper, celery, garlic, and as much chile as you’d like. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables soften and turn golden, 5 to 8 minutes. Add the tomatoes and herbs to the pot along with 2 cups water.
  3.  Bring the mixture to a boil, then lower the heat so it bubbles gently. Cook, stirring occasionally, until the tomatoes start to break down, about 10 minutes. Add the okra and continue to cook, stirring less frequently, until the okra is very tender and the stew has thickened, another 10 to 20 minutes. Taste, adjust the seasoning, remove the bay leaves, and serve hot, garnished with parsley.

— Recipe from Dinner for Everyone