Best Easy Okra Beef Gumbo Recipes

OKRA AND TOMATOES

Okra and Tomatoes image

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good.

Provided by Blair Lonergan

Time 40m

Number Of Ingredients 11

Ingredients

3 slices thick-cut bacon, diced
1 small Vidalia onion, diced
2 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes, NOT drained ((see note below to use fresh tomatoes instead))
1 tablespoon sugar
2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
1 dried bay leaf
½ teaspoon apple cider vinegar
½ teaspoon Worcestershire sauce
2 cups fresh or frozen okra, stems trimmed and cut into ½ -inch pieces
Salt and pepper, to taste

Steps:

In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
Add the onion and garlic; saute for 5 more minutes.
Stir in tomatoes (with their juices), sugar, thyme, bay leaf, vinegar and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan, scraping up the browned bits from the bottom. Reduce the heat to low and simmer, uncovered, for 10 minutes.
Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender (about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra).
Remove the bay leaf. Season with salt and pepper, to taste. Serve immediately.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 126 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 317 mg, Fiber 3 g, Sugar 6 g

CLASSIC OKRA AND TOMATOES

Classic Okra and Tomatoes image

Okra and tomatoes are a centuries-old pairing. It's a remarkable union of late-summer flavors that comes from using peak-season produce: vibrant fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered.

Provided by Southern Living Test Kitchen

Categories Okra

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound fresh okra
1/4 cup bacon drippings
1 onion, chopped
1 green bell pepper, chopped
1 28-ounce can whole tomatoes
1 teaspoon sugar
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 lemon, cut in wedges
1 tablespoon all-purpose flour
1 tablespoon water

Steps:

Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).
Cut the okra into ¼-inch-thick slices, discarding the stems.
Heat the bacon drippings in a saucepan over medium-high; add the onion and bell pepper, and sauté 6 minutes or until tender. Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.
Stir together the flour and 1 tablespoon water until smooth; add the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.

EASY WEEKNIGHT OKRA & BEEF GUMBO

Easy Weeknight Okra & Beef Gumbo image

This is an easy weeknight meal. Serve with rice, crusty bread or cornbread and a salad and you have yourself a full meal!! We often tweak this recipe to use what we have in the fridge too... it is a wonderful base meal recipe and is super versatile! Sometimes we add corn, black beans or even sausage or brats... just what ever you have on hand... Have fun with it!!

Provided by Mrs. Lumpy

Categories Gumbo

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb hamburger meat, browned and drained
1 lb fresh okra, sliced or 1 lb frozen okra
1 (16 ounce) can stewed tomatoes
1 medium onion, chopped
1/4 cup picante sauce
salt & pepper

Steps:

Combine all ingredients in a large pan.
Cook over medium heat for about 45 minutes or until thick and okra turns from bright green to dull green -- .

Nutrition Facts : Calories 326.8, Fat 17.4, SaturatedFat 6.7, Cholesterol 77.1, Sodium 452.4, Carbohydrate 19.4, Fiber 5.5, Sugar 8.4, Protein 25

AUTHENTIC CAJUN GUMBO

Authentic Cajun Gumbo image

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

Ingredients

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Steps:

Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.