Hearty Louisiana Gumbo Okra (Print Version)

A Louisiana classic simmered with chicken, sausage, okra, and flavorful dark roux for a hearty dish.

# What You'll 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 medium tomatoes, diced, or 14 oz can diced tomatoes, drained
09 - 2 spring onions, sliced (for garnish)
10 - 2 tbsp 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 tsp dried thyme
16 - 1 tsp smoked paprika
17 - ½ tsp cayenne pepper (adjust to taste)
18 - Salt and black pepper, to taste
19 - 1 tsp Worcestershire sauce
20 - Hot sauce, to taste (optional)

→ Optional

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

# How to Make It:

01 - In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Whisk in flour continuously and cook until mixture turns deep chocolate brown, about 15 to 20 minutes, ensuring it does not burn.
02 - Add chopped onion, bell pepper, and celery to the roux. Sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Incorporate sliced sausage and chicken pieces, sautéing for 5 minutes until chicken is lightly browned.
04 - Add sliced okra and cook for 3 to 4 minutes, stirring occasionally.
05 - Stir in diced tomatoes, chicken stock, bay leaves, thyme, smoked paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 45 to 50 minutes, stirring occasionally.
06 - Discard bay leaves. Taste and adjust seasoning as needed. To thicken and add traditional flavor, sprinkle filé powder off the heat if using.
07 - Ladle gumbo hot over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce to taste if desired.

# Expert Tips:

01 -
  • The roux teaches you patience in a way few things do, and once you nail it, you feel like you've unlocked a secret.
  • It fills a room with the kind of smell that makes people appear in your kitchen asking what's for dinner.
  • One pot, mostly hands-off simmering, and you've got something that tastes like it took all day.
02 -
  • The roux is temperamental and won't forgive you if you leave it; set a timer and commit to 20 minutes of stirring.
  • Okra releases a slimy substance that actually does the thickening, so don't shy away from it even though it looks odd at first.
  • Bay leaves need to come out before serving, so don't get casual about fishing them out at the end.
03 -
  • If your roux breaks or feels gritty, start over; it only costs you 20 minutes and the peace of mind is worth it.
  • Always use chicken thighs instead of breasts because they stay moist and tender through the long simmer, while breasts can turn stringy.
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