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Okra and Tomato Gumbo

A Louisiana-style gumbo built on a dark roux, the trinity, ripe tomato, and okra that thickens the pot over rice.

  • Serves6
  • Prep30 min
  • Cook75 min
  • LevelMedium
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Ingredients

  • 1 lb fresh okra pods, cut into 1/2-inch rounds
  • 3 cups ripe tomatoes, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 3 cups total yellow onion, celery, and green bell pepper, diced
  • 4 garlic cloves, minced
  • 6 cups chicken or vegetable stock
  • 12 oz smoked sausage, sliced (optional)
  • 4 cups long-grain white rice, cooked

Method

  1. Whisk the flour into the oil in a heavy pot and stir over medium heat 20 to 25 minutes until the roux turns the color of milk chocolate.
  2. Add the diced trinity of onion, celery, and bell pepper and cook until soft, then stir in the garlic.
  3. Pour in the stock a little at a time, stirring smooth, then add the tomatoes and sausage if using.
  4. Fold in the okra rounds and simmer uncovered 45 minutes at a low bubble around 200°F (95°C), stirring now and then, until the pot thickens.
  5. Taste and season with salt, black pepper, and a little cayenne.
  6. Ladle over hot rice in wide bowls.

Notes

Clemson Spineless is the classic gumbo backbone, and okra’s natural body is what thickens the pot as it cooks down. Jing Orange holds up through the long simmer without going to mush, so a mix of the two gives you both good body and pods that keep their shape.

Made with