Heat a large heavy-bottomed pot over medium heat and add a tablespoon of oil. Once shimmering, add diced onions, chopped bell peppers, and celery. Sauté for 8-10 minutes, stirring frequently, until the vegetables are soft and fragrant, and the onions turn golden.
Add minced garlic and smoked paprika to the pot. Stir well and cook for about 1 minute until the mixture becomes fragrant and the garlic is just starting to brown.
Stir in the sliced okra and cook for another 5 minutes, allowing it to soften and release some of its natural slime, which will help thicken the gumbo. The okra should turn tender and slightly slimy, coating the vegetables.
Pour in the vegetable broth and add the diced tomatoes, thyme, bay leaf, salt, and pepper. Stir everything together and bring to a gentle simmer. Let it bubble softly for about 30 minutes, stirring occasionally to prevent sticking.
Taste the gumbo and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice to brighten the flavors. If the broth isn’t thick enough, mash some of the cooked okra directly in the pot or stir in a pinch of filé powder if available.
Remove the bay leaf and stir in chopped green onions just before serving. The vibrant green tops add a fresh, peppery note to the rich stew.
Serve the gumbo hot, garnished with extra green onions if desired. Enjoy its bold, smoky flavor and hearty texture.
