I didn’t know okra before moving to the South Pacific — and then I encountered it again in West Africa. It’s a quirky little vegetable that doesn’t look particularly inviting at first glance (those fuzzy hairs don’t help!). But with this classic recipe from the deep American South, you’ll almost certainly change your mind.
Louisiana Gumbo is a thick, deeply flavoured stew that is a cornerstone of Cajun and Creole cooking. Its name comes directly from the West African word for okra. This dish is a beautiful culinary melting pot — combining African, Native American, French and Spanish influences — and is the soul food of Louisiana.
Ingredients (serves 6)
- 350 g okra, ends trimmed
- 30 g plain flour
- 3 tomatoes, deseeded and diced
- 250 ml chicken stock OR 400 ml coconut milk + 250 ml water
- 3 tbsp sunflower oil
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 1 green chilli, finely chopped
- 1 green pepper, diced
- 2 garlic cloves, finely chopped
- 1 bay leaf
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- Salt and pepper
- Steamed white rice (to serve)
- Optional: 60 g Morteau sausage or chorizo, sliced; diced chicken breast; peeled raw prawns
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the flour and stir continuously for about 5 minutes to make a roux — cook until it reaches a deep golden-brown colour (this is the essential base of any gumbo).
- Add the onion, celery, chilli and green pepper. Cook, stirring, for 5 minutes until softened.
- Add the garlic, bay leaf, oregano, thyme, salt and pepper.
- Stir in the diced tomatoes and cook for 2 minutes.
- Pour in the chicken stock (or coconut milk and water). Bring to a gentle boil.
- Add the okra and any meat or seafood you’re using. Cover and simmer over low heat for 25–30 minutes, stirring occasionally, until the gumbo has thickened beautifully.
- Taste and adjust seasoning. Remove the bay leaf.
- Serve over steamed white rice.
Laissez les bons temps rouler! 🎷🇺🇸 (Let the good times roll!)