PlumTally

Recipe combo

Okra and Vegetable Gumbo

A vegetarian Southern-style gumbo with okra, the Cajun trinity, tomatoes, and rice. A medium, peanut-butter-brown vegetable oil roux gives the gumbo its classic body and depth.

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Recipe details

Cuisine
Southern American
Servings
4
Total time
1 hr
Prep
15 min
Cook
45 min
Difficulty
hard

Ingredients

  • 0.25 Cup vegetable oil - 1/4 (cup)
  • 0.25 Cup all-purpose flour - 1/4 (cup)
  • 1 Cup yellow onion, diced - 1 (cup), diced
  • 1 Cup green bell pepper, diced - 1 (cup), diced
  • 1 Cup celery, diced - 1 (cup), diced
  • 1 Tablespoon garlic, minced - 1 (tablespoon), minced
  • 1 Pound fresh okra, sliced - 1 (pound), sliced
  • 1 Can diced tomatoes, undrained - 1 (14.5-ounce can), Use undrained, including juices.
  • 5 Cup vegetable broth - 5 (cups), Use 1 1/2 cups to cook the rice and the remaining 3 1/2 cups for the gumbo.
  • 1 Cup long-grain white rice, rinsed - 1 (cup), rinsed
  • 1 Tablespoon Cajun seasoning - 1 (tablespoon)
  • 1 Teaspoon kosher salt - 1 (teaspoon)

Instructions

  1. Prepare vegetables and rice

    1. *Dice the onion, bell pepper, and celery*, *mince the garlic*, *slice the okra*, and *rinse the rice* until the water runs mostly clear.

  2. Cook the rice

    2. In a medium saucepan, combine *1 cup rice* with *1 1/2 cups vegetable broth*. Bring to a boil, cover, reduce heat to low, cook for *15 minutes*, then rest covered for *5 minutes*.

  3. Make the roux

    3. In a Dutch oven over medium heat, warm *vegetable oil*. Whisk in *all-purpose flour* and cook, stirring constantly, until the roux is *peanut-butter brown* and smells *toasty*, about *8 to 10 minutes*.

  4. Cook the trinity

    4. Stir in *yellow onion, green bell pepper, and celery* and cook until *softened*, about *5 minutes*. Add *garlic* and cook for *30 seconds*.

  5. Add vegetables and seasonings

    5. Stir in *okra*, *diced tomatoes with juices*, Cajun seasoning, and kosher salt. Cook for *3 minutes* to coat the vegetables in the roux.

  6. Simmer the gumbo

    6. Gradually stir in the *remaining 3 1/2 cups vegetable broth* until smooth. Simmer uncovered over medium-low heat, stirring often, until the gumbo is *thickened* and the okra is *tender*, about *20 to 25 minutes*.

  7. Serve

    7. Fluff the *cooked rice* and ladle the *okra and vegetable gumbo* over it. Serve *hot*.