Okra and Tomatoes a K a Okra Gumbo
Dive into the heart of Southern comfort with this vibrant and flavorful Okra and Tomatoes, also known as Okra Gumbo—a dish that perfectly balances simplicity and soul. Tender slices of fresh okra are sautéed with savory onion, bell pepper, and garlic, then simmered with juicy canned tomatoes and a rich broth infused with smoky paprika, thyme, and a touch of cayenne heat. This one-pot wonder thickens naturally as the okra cooks, creating a hearty, comforting base that's ideal for serving over fluffy white rice or alongside crumbly cornbread. Whether you're seeking an easy Southern-inspired weeknight dinner or a flavorful vegetarian-friendly side, this quick 45-minute recipe is a must-try. Packed with bold seasonings, wholesome ingredients, and classic Creole charm, this gumbo is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound fresh okra
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 3 minced garlic cloves
- 1 14-ounce can canned diced tomatoes (with juices)
- 1 cup chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional) fresh parsley
- optional, for serving cooked white rice or cornbread
Instructions
Rinse the okra thoroughly and pat it dry. Trim the ends and slice the okra into 1/2-inch pieces.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced yellow onion and diced green bell pepper to the skillet. Sauté for 5-7 minutes, or until the vegetables are soft and translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the sliced okra to the skillet and cook for 5-7 minutes, stirring occasionally. This step helps reduce the sliminess of the okra.
Pour in the canned diced tomatoes (with their juices) and the chicken or vegetable broth. Stir to combine.
Season the mixture with smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. Stir well.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 15 minutes, stirring occasionally.
Remove the lid and continue to simmer for an additional 5 minutes, allowing the flavors to meld and the gumbo to thicken slightly.
Taste and adjust seasonings as needed. If desired, sprinkle chopped fresh parsley over the top before serving.
Serve hot, either on its own or over a bed of cooked white rice. Alternatively, pair it with freshly baked cornbread for a classic Southern-style meal.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 29.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
