Ingredients
For the gumbo:
- 2 tablespoons olive oil (or vegetable oil)
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound fresh okra, sliced into ½-inch rounds
- 2 large tomatoes, diced (or 1 cup canned crushed tomatoes)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 tablespoon soy sauce or tamari (optional, for extra umami)
- 4 cups vegetable broth
To serve:
- Cooked white rice
- Fresh parsley, chopped (optional)
- Lemon wedges
Directions
In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and lightly golden. Stir in the garlic and okra. Cook for 5–7 minutes, stirring occasionally. The okra will release a bit of its natural slime, which helps thicken the gumbo.
Mix in the tomatoes, thyme, smoked paprika, bay leaf, cayenne, salt, and pepper. Cook for another 5 minutes, stirring to combine. Pour in the vegetable broth and soy sauce (if using). Bring to a boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, until the okra is very tender and the gumbo has thickened slightly. Taste and adjust seasoning as needed. Remove the bay leaf.
Serve the gumbo hot over a bed of white rice. Garnish with fresh parsley and a squeeze of lemon juice.