Okra Freezer Gumbo Starter
Elevate your weeknight dinners with this versatile Okra Freezer Gumbo Starter, a make-ahead base packed with Southern flavors! Featuring a medley of fresh sliced okra, the holy trinity of Cajun cooking (onion, bell pepper, and celery), aromatic garlic, and warming spices like Cajun seasoning, thyme, and paprika, this recipe is the perfect timesaver for gumbo lovers. The easy-to-follow technique includes sautéing and simmering to lock in rich, bold flavors while reducing okra's natural slime, creating a thick and flavorful starter. Portion it out and freeze for up to three months, ready to combine with your favorite stock and protein for a hearty, homemade gumbo in minutes. Perfect for meal prep, this freezer-friendly recipe is your secret to quick Southern comfort all year round!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups fresh okra, sliced
- 1 large onion, diced
- 1 large green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 14.5-ounce can canned diced tomatoes
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat.
Add the diced onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes or until the vegetables are soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced okra to the skillet and cook for 5 minutes, stirring occasionally. This step helps reduce the slime from the okra.
Push the vegetables to the side of the skillet and add the tomato paste to the center. Cook the tomato paste for 1-2 minutes, stirring constantly, to deepen its flavor.
Add the canned diced tomatoes (with their juice), Cajun seasoning, dried thyme, paprika, bay leaf, salt, and black pepper. Stir everything together until evenly combined.
Simmer the mixture for 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Remove the bay leaf and let the gumbo starter cool completely to room temperature.
Portion the gumbo starter into freezer-safe containers or resealable bags. Label and date each package.
Freeze the gumbo starter for up to 3 months. When ready to use, defrost in the refrigerator overnight and add to your choice of stock and protein to create a full gumbo.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5051 mg | 220% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 37.7 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3854 mg | 82% | |
*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.
