Ingredients

The following ingredients have 14 Servings
  • 4 tablespoons canola oil
  • 6 ounces pancetta, chopped into small pieces
  • 2 teaspoons fresh thyme, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 large yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 bay leaves
  • black pepper, to taste
  • 4 tablespoons tomato paste
  • 2 pounds frozen, sliced okra
  • 12 cups chicken stock or broth (gluten free)
  • 4-14.5 ounce cans fire-roasted, diced tomatoes

Instruction

  • In a large stockpot, heat oil and bacon over medium-high heat. Cook, stirring, until fat renders, about 5 minutes.
  • Add thyme, garlic, onion, celery, and bay leaf, season with salt and pepper, and cook, stirring, until soft, about 5 minutes.
  • Stir in tomato paste. Cook, stirring, until caramelized, about 2 minutes.
  • Add okra, chicken stock, and tomatoes and bring to a boil. Reduce heat to medium-low, and cook, until okra is slightly tender but not mushy, about 20-30 minutes.