Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon light olive oil
  • 1 teaspoon minced garlic or 2 cloves
  • 1 bell pepper, diced
  • 1 ½ cups onion, chopped 
  • 3 celery ribs, chopped (~1 cup)
  • 1 Tablespoon fresh thyme or 1 teaspoon dried
  • 1 Tablespoon smoked paprika (plus more to taste)
  • 3 teaspoon Cajun spice mix (adjust to taste)
  • ½ teaspoon dried oregano 
  • ¼ – ½ teaspoon cayenne
  • 1 Tablespoon apple cider vinegar
  • 2/3 cup uncooked red lentils
  • 3 cups vegetable broth or chicken broth
  • 1 can (14 ounces) fire roasted tomatoes 
  • 1 Tablespoon Tabasco or cajun hot sauce (plus more to taste)
  • 1 bay leaf
  • 2 cups fresh or frozen chopped okra*
  • Kosher Salt and pepper to taste
  • Cooked white rice or cauliflower rice for serving 
  • Optional Toppings: Chopped cilantro, diced jalapeno 
  • 3 Tablespoons butter or non dairy butter 
  • 3 Tablespoons all purpose gluten free flour 

Instruction

  • (Optional, see notes) Preheat the oven to 450 F and place okra on a baking sheet. Roast for 10-15 minutes (will take longer for frozen okra) or until okra is slightly crispy and browned on the edges. 
  • Heat a 4-quart Instant Pot using the SAUTE mode. Add oil, onion, garlic, bell pepper, and celery. Saute for 5 minutes until softened and fragrant. Stir in thyme, paprika, Cajun seasoning, oregano, and cayenne and saute for 1 minute.
  • Mix in apple cider vinegar, lentils, broth, fire roasted tomatoes, hot sauce, and bay leaf. 
  • Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 3 minutes then allow a natural release for 12-15 minutes.
  • While the Instant Pot comes to pressure, make the roux. In a small pot over medium heat, whisk together butter and flour. Stir frequently until mixture becomes the color of butterscotch, about 5-7 minutes. Be careful it does not burn and remove from heat. 
  • After the Instant Pot has naturally released, unlock the lid and discard thyme sprigs.
  • Stir roux and roasted okra into the gumbo until the gumbo has thickened. Season with salt and pepper, to taste. 
  • Serve gumbo over cooked rice or cauliflower rice. Garnish with optional toppings. 
  • Store in the fridge for 3-4 days.