Hearty Louisiana Gumbo Okra (Printable Page)

A rich stew blending chicken, andouille, okra, and a deep roux for authentic Cajun flavors.

# What You Need:

→ Proteins

01 - 12 oz boneless, skinless chicken thighs, cut into bite-size pieces
02 - 8 oz smoked andouille sausage, sliced

→ Vegetables

03 - 9 oz fresh or frozen okra, sliced
04 - 1 large onion, chopped
05 - 1 green bell pepper, chopped
06 - 2 celery stalks, chopped
07 - 3 cloves garlic, minced
08 - 2 tomatoes, diced or 14 oz canned diced tomatoes, drained
09 - 2 spring onions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)

→ Roux

11 - 1/2 cup all-purpose flour
12 - 1/4 cup vegetable oil

→ Liquids & Seasonings

13 - 6 cups chicken stock
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp smoked paprika
17 - 1/2 tsp cayenne pepper, adjust to taste
18 - Salt and black pepper, to taste
19 - 1 tsp Worcestershire sauce
20 - Hot sauce, optional, to taste

→ Optional

21 - Cooked white rice, for serving
22 - Filé powder, for thickening and flavor (optional)

# Steps:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in flour and cook, stirring constantly, until the mixture turns a deep chocolate brown, about 15 to 20 minutes. Take care to avoid burning.
02 - Add chopped onion, bell pepper, and celery to the roux. Cook for 3 to 4 minutes until softened, then stir in minced garlic and cook for an additional minute.
03 - Incorporate sliced sausage and chicken pieces, cooking for 5 minutes until the chicken is lightly browned.
04 - Stir in sliced okra and cook for 3 to 4 minutes to soften.
05 - Add diced tomatoes, chicken stock, bay leaves, dried thyme, smoked paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 45 to 50 minutes, stirring occasionally.
06 - Remove bay leaves. Adjust seasoning as needed. For a thicker texture, sprinkle filé powder off the heat before serving.
07 - Serve hot over cooked white rice, garnished with sliced spring onions and chopped parsley. Add hot sauce to taste if desired.

# Expert Advice:

01 -
  • The roux takes patience, but once it clicks, you'll taste why it's worth every stir.
  • Okra becomes silky and essential here, not slimy—it's the whole reason this soup tastes like home.
  • One pot, one evening, feeds six people something that tastes like it simmered all day.
02 -
  • The roux can burn in seconds when it gets dark—keep your heat at medium and your attention sharp, or you'll start over.
  • Don't skip thawing frozen okra or it'll release too much water and make your gumbo watery.
  • Filé powder goes in last and off the heat, or it gets bitter and clumpy.
03 -
  • Toast your spices separately in a dry pan before adding them to the gumbo for deeper flavor, or trust that simmering time will develop them.
  • If you want seafood gumbo instead, add shrimp or crab in the last 10 minutes so they don't overcook and turn rubbery.
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