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Okra Gumbo
Gumbo is the official dish of Louisiana. It’s most commonly made with meat or seafood or both, with okra or filé powder (ground dried sassafras leaves) added for flavor as well as for thickening, sometimes in addition to roux. This recipe delivers a flavorful, meat-free stew that’s hearty but not heavy, with tangy-sweet tomatoes and a touch of spice and sugar complementing the mild vegetal notes of the okra. Be sure to choose fresh okra that’s firm, unblemished and bright green. Serve the gumbo Louisiana style—that is, in individual bowls, spooned around a mound of steamed white rice. And if you like, pair it with shrimp or andouille sausage.
4
Servings
Tip
Don’t slice the okra too far in advance or it may become slimy. For convenience, you can freeze the cut okra (for up to several months), then thaw it just before use.
30 minutes
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
1
medium yellow onion, chopped
Directions
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01In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, chili, cumin and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned, about 4 minutes.
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