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Okra Gumbo

Okra Gumbo

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Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet


  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
  2. Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
  3. Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
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10/23/07 *orginal review*I was so excited, I finally found file powder. It was in the seafood section, near the counter. It comes in a 1.25 oz can similar to grated parmesan cheese. That being said, I gave this recipe a whirl. If you use file powder, I'd recommend omitting the tomato paste, because the end result is super thick. Also, it adds way too much tomato flavor and therefore hides all the other flavors. Also, I skipped the flour step, because I felt it was unnecessary. The final result was just okay, all I could taste was tomato. Next time, I'll use more green pepper and onion, and no tomato paste. *12/13/07* So I decided to give this another shot, and still no luck. I did fine making the roux, but it's the darn tomato paste. I should have left it out, AGAIN, but I wanted to retry the recipe step by step. My end result, again was a thick, flavorless glop of tomato mess. You would never know there is onion or green pepper in this thing. Sorry for the poor review, but I guess this recipe isn't for me. Thanks anyway.


When using roux and okra, there is no need to also add file powder. File is to be used without okra. They are both thickening agents and only one is needed. Usually okra is used with seafoods and file is used with chiken and sausage. Some people will add some seafood with their meats, but usually don't combine okra and file in the same least not in the real New Orleans.


I used Rotelle cubed tomatoes with chilies and they came out great. Took to a party and had several requests for recipe.