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Cajun Vegetable Gumbo with Okra and Tomatoes

Name: Cajun Vegetable Gumbo with Okra and Tomatoes
Prep time: 1 h 9 min
Total time: 1 h 9 min
Cuisine: Cajun/Creole
Ingredients: vegetable oil — 73 g; all-purpose flour — 40 g; yellow onion — 110 g; green bell pepper — 100 g; celery — 80 g; garlic — 12 g; okra — 454 g; tomatoes — 411 g; vegetable broth — 946 g; creole seasoning — 10 g; bay — 2 g; smoked paprika — 5 g; salt — 5 g; cayenne pepper — 1 g; long-grain white rice — 355 g; scallions — 300 g

Cajun Vegetable Gumbo with Okra and Tomatoes reads allium 4.7, salinity 4.1 and umami 3.9 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 1 hr 9 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.5 / 10
Sweet & Fruity — 3.4 / 10
Sour & Bright — 2.1 / 10
Bitter & Earthy — 2.9 / 10
Rich & Fat — 3.1 / 10
Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Allium 4.7 · Salinity 4.1 · Umami 3.9 · Richness 2.9 · Sweetness 2.8 · Heat 2.6 · Herbaceous 2.5 · Smoke 2.4 · Sourness 2.0 · Warm Spice 2.0 · Fruity 1.9 · Earthy 1.8 · Bitterness 1.2 · Floral 0.8 · Nutty 0.6 · Citrus 0.5

What's in it (16)

vegetable oil — 73 g
all-purpose flour — 40 g
yellow onion — 110 g
green bell pepper — 100 g
celery — 80 g
garlic — 12 g
okra — 454 g
tomatoes — 411 g
vegetable broth — 946 g
creole seasoning — 10 g
bay — 2 g
smoked paprika — 5 g
salt — 5 g
cayenne pepper — 1 g
long-grain white rice — 355 g
scallions — 300 g

Time & effort: about 1 hr 9 min · effort: involved

Nutrition (per 100 g, engine-estimated): 86.2 kcal, 1.7 g protein, 2.8 g fat, 13.9 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a large heavy pot or Dutch oven, whisk together the vegetable oil and flour over medium heat. Cook, whisking constantly, until the roux is the color of deep peanut butter, 12-15 minutes — this is the flavor base of the whole pot, so don't rush it and don't let it scorch; pull it off heat for a few seconds if it starts to smoke.
Add the onion, bell pepper, and celery to the hot roux. Cook, stirring often, until softened and the onion is translucent, 5-6 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the okra and cook, stirring occasionally, until it loses its raw, ropy sheen, 5-7 minutes — cooking it down here before the liquid goes in is what keeps the finished gumbo from turning slimy.
Stir in the diced tomatoes with their juices, vegetable broth, Cajun seasoning, bay leaves, smoked paprika, and salt. Raise the heat and bring to a boil, 4-5 minutes.
Reduce the heat to low and simmer uncovered, stirring occasionally, until the gumbo has thickened slightly and the vegetables are fully tender, 35-40 minutes.
Remove from heat, discard the bay leaves, and taste. Stir in the cayenne and adjust salt to taste.
Ladle the gumbo over the rice in bowls, scatter with scallions, and serve immediately.

Dishes with a similar flavor shape

Vegetarian Red Beans and Rice — Cajun/Creole
One-Pan Turkey Taco Skillet — Tex-Mex
Vegetarian Jambalaya — Cajun/Creole
Chicken and Sausage Jambalaya — Cajun/Creole
Black-Eyed Pea and Collard Green Stew — Southern

Keep reading: what allium, salinity, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.