I have heard a rumor that there are people out there in the world who don’t like okra.
Bless their hearts!
If the rumor is true then I believe it is highly possible that even the non-okra people might like this okra gumbo!
The okra does not turn out slimy, just tender and yummy. The dish is juicy and tomato-y with a sweet crunch from the fresh corn. You serve it over rice and then sprinkle on some cooked bacon…so delicious!
Use the freshest and best okra, corn, and tomatoes that you can find.
My okra and tomatoes for this recipe came from a wonderful farmer’s market near Little Rock called Me and McGee. Not only do they have great produce and meats, but it is the prettiest little place. It makes you feel happy just to be there.
The corn that I used is super special. It came from Esau’s farm. They are locally famous for growing a non-GMO corn called Triple Sweet and people around here go crazy for it. You can find it at some of the farmer’s markets, but many of us will happily make the drive to Esau’s Farm (about an hour south of Little Rock) to buy a bag of this corn. It really is that good, and you can buy a bag of more than 60 ears for less than $20!
I highly recommend finding a farm to table market in your area and buying your produce from them.
One of my deeply held life beliefs is that I should do my best to support our local shops, farm markets, restaurants, and farmers as much as possible! I like to encourage other people to do the same.
But, let’s go back to talkin’ about okra gumbo…
If you love okra then you will adore this okra gumbo. If you don’t love okra, I encourage you to give it just one more try. This could be the dish that changes your mind!
The recipe is simple and comes together quickly.
Okra Gumbo – Okra, Corn, and Tomatoes
- 6 slices thick bacon
- 1 cup onion chopped
- 1 clove garlic, chopped (or more to taste)
- 2 cups fresh okra, de-stemmed and sliced in 1/4 inch slices
- 2 large tomatoes, chopped
- 2 ears corn, kernels cut from the cob
- 1/2 tsp creole seasoning or to taste
- cooked white rice
- Fry bacon and set aside on a plate with paper towels to drain
- Reserve a couple tablespoons of bacon grease in the same skillet
- Add onion to bacon grease and cook until starting to soften
- Add garlic and cook for about a minute, don't let garlic get too brown
- Add chopped okra to the onion and garlic, saute for about 5 minutes over medium heat.
- Add tomatoes, stir together, cover the skillet, and cook approximately 10 minutes, stirring frequently, until the mixture is juicy and the okra is tender.
- Add creole seasoning to taste at this point if you want your gumbo to be a little spicy. Remember that most of the varieties of creole seasoning are salty so be careful not to add too much salt if you choose to add creole or cajun seasoning. You can also choose to forgo the creole seasoning and let each person spice up their own portion with hot sauce.
- Add fresh corn kernels, cover and cook for another 5 to 7 minutes or until the corn is crisp tender.
- Serve over hot white rice
- Sprinkle with chopped, cooked bacon
- You can have hot sauce on the table for each person to spice up their portion to their own personal preference.
For another super southern recipe check this out: grilled pimento cheese and fried green tomato sandwich.
Thanks for stopping by!