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Bag of smothered okra for gumbo.

Smothered Okra, For Gumbo

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Smothered Okra For Gumbo is a Cajun stew of vegetables that deliciously thicken gumbo instead of a traditional oil and flour roux.

  • Total Time: 1 hour 35 minutes
  • Yield: 12 - 2 cup packages 1x


Units Scale
  • 16 cups fresh or frozen okra, sliced or chopped
  • 1/4 cup oil, canola, or vegetable
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 6 pods garlic, pressed
  • 2 14.5-ounce can diced tomatoes or 4 cups fresh tomatoes, chopped
  • 1 tablespoon salt
  • .5 teaspoon cayenne pepper


  1. Place a large, heavy pot on a burner and pour the oil into it to heat. 
  2. Add okra to the pot and cook on medium/low heat, occasionally stirring; careful not to burn okra.
  3. Cook until okra is no longer slimy, which takes about an hour.
  4. Add onions, bell peppers, celery, garlic, and tomatoes, and cook for 20 minutes more or until vegetables are soft.
  5. Season with salt and pepper, stirring to combine. 
  6. Let cool and store 2 cup servings in freezer containers; see notes.


  • This recipe can be easily divided for smaller amounts of okra.
  • Use 2 cups of smothered okra per 2 pounds of seafood or meat for gumbo in place of roux.
  • Smothered okra can also be served as a tasty appetizer or side dish.
  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: side dish, gumbo
  • Method: stew
  • Cuisine: Cajun
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