Hearty Louisiana Gumbo Okra (Printer View)

Classic Louisiana stew with chicken, smoked sausage, okra, and a rich dark roux broth simmered for deep flavor.

# Components:

→ Proteins

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

→ Vegetables

03 - 9 ounces 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 ounces canned diced tomatoes, drained)
09 - 2 spring onions, sliced (for garnish)
10 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Roux

11 - ½ cup all-purpose flour
12 - ¼ cup vegetable oil

→ Liquids & Seasonings

13 - 6 cups chicken stock
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon smoked paprika
17 - ½ teaspoon cayenne pepper (adjust to taste)
18 - Salt and black pepper, to taste
19 - 1 teaspoon Worcestershire sauce
20 - Hot sauce, to taste (optional)

→ Optional

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

# Method:

01 - Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the flour and whisk continuously until the roux turns a deep chocolate brown, about 15 to 20 minutes, ensuring it does not burn.
02 - Add chopped onion, bell pepper, and celery to the roux and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Add sliced sausage and chicken pieces to the pot. Sauté for 5 minutes until the chicken is lightly browned.
04 - Stir in the sliced okra and cook for 3 to 4 minutes.
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 consistency, sprinkle filé powder off the heat if desired.
07 - Ladle gumbo hot over cooked white rice. Garnish with sliced spring onions and chopped parsley. Serve with hot sauce as preferred.

# Expert Advice:

01 -
  • That first spoonful is pure comfort—chicken and sausage swimming in a sauce so rich it tastes like someone's been cooking it all day.
  • It's actually forgiving once you understand the roux, and freezes beautifully for nights when you need dinner without effort.
02 -
  • Don't walk away from the roux—low and slow is right, but you have to stir constantly or it burns and you start over.
  • Thawed okra that's been drained makes all the difference; wet okra turns the broth into something unpleasant.
03 -
  • Toast your spices in a dry pan for a minute before adding to the broth—it wakes up their flavor in a way that changes everything.
  • Taste and adjust seasoning in the last 10 minutes of cooking; the broth concentrates as it simmers, so salt early and you might regret it.
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