Creole Vegetable Gumbo Okra (Printable Version)
A vibrant stew featuring okra, colorful vegetables, and smoky Creole seasonings with a rich, hearty texture.
# 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 (adjust to taste)
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 - In a large heavy-bottomed pot or Dutch oven, heat olive oil 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 (it should become golden and smell nutty).
04 - Add okra, zucchini, diced tomato (or canned), and cook for another 2 minutes.
05 - Pour in vegetable broth, crushed tomatoes, and tomato paste. Stir to combine.
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, stirring occasionally, until vegetables are tender and the gumbo thickens.
08 - Taste and adjust seasoning. Add hot sauce if desired.
09 - Remove bay leaf. Stir in parsley and green onions. Serve hot over cooked rice if desired, garnished with additional parsley.
# Expert Tips:
01 -
- The okra creates this incredible silky thickness that somehow feels luxurious without any cream or butter
- Smoked paprika and tomato paste build that deep, slow-cooked flavor in under an hour
- It actually tastes better the next day, so you're basically meal-prepping while making dinner
02 -
- The roux will look pasty at first, but trust the process and keep stirring until it turns golden and smells nutty
- Okra naturally thickens the gumbo as it cooks, so if it seems too thin, just give it more time
- Taste and season at multiple stages, not just at the end, for layers of flavor instead of one salty finish
03 -
- For extra smoky depth, add 1/2 teaspoon liquid smoke along with the other spices
- Use a heavy-bottomed pot or Dutch oven to prevent the roux from burning and ensure even heating