Total Time
Prep 20 mins
Cook 30 mins

Making this spicy dish is much simpler than it looks! Serve on rice or with freshly baked cornbread. Enjoy!

Ingredients Nutrition


  1. In a saucepan, warm the oil.
  2. Stir in the onions, garlic, and chiles.
  3. Cover and cook on low heat, stirring frequently, until the onions are tender, about 8 minutes.
  4. Add the paprika, cumin, thyme, celery, bell peppers, and 3 cups of the water or stock.
  5. Bring to a simmer, cover,and cook for about 5 minutes.
  6. Add the okra, black-eyed peas, white beans, brown sugar, and tomatoes and simmer for another 5 minutes, or until the vegetables are tender.
  7. In a small bowl, whisk together the cornmeal and the remaining 3 tbls.
  8. of water or stock and stir into the gumbo.
  9. Simmer for 5 to 10 minutes, until the cornmeal is cooked and the gumbo thickens slightly.
  10. Add the parsley, lemon juice, and salt and pepper.


Most Helpful

A very tasty dish with just enough heat to clear your sinuses! I scaled the recipe in half with no problems. If you scale, be careful in step 4 where the computer doesn't scale the water - I almost messed up. I used frozen okra, served over a bed of rice for dinner & there's leftovers for my lunch today. Thanx Sharon!!

CountryLady September 08, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a