Gumbo Okra Soup Hearty (Printable)

A flavorful Louisiana classic with chicken, sausage, okra, and a rich dark roux broth simmered long.

# 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, thinly 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 freshly ground 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

# How to Make It:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Whisk in flour continuously, cooking until the mixture turns a deep chocolate brown, about 15 to 20 minutes. Monitor constantly to prevent burning.
02 - Add chopped onion, green 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 - Stir in sliced okra and cook for 3 to 4 minutes to slightly soften.
05 - Add diced tomatoes, chicken stock, bay leaves, dried thyme, smoked paprika, cayenne pepper, Worcestershire sauce, salt, and pepper. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 45 to 50 minutes, stirring occasionally.
06 - Remove bay leaves. Adjust seasoning to taste. For thicker consistency, stir in filé powder off heat.
07 - Ladle gumbo over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce as desired.

# Expert Tips:

01 -
  • The roux is deceptively simple but creates a richness that makes everything else taste like home.
  • It feeds a crowd and actually tastes better the next day, making it perfect for meal prep or dinner parties.
  • You can adjust the heat and add seafood whenever you want, so it never gets boring.
02 -
  • The roux can break if it's too hot when you add vegetables; medium heat is your friend, and if it seizes up, you can whisk in a little cold stock to save it.
  • Okra releases a slimy compound when it cooks—this is actually what thickens the gumbo, so don't panic and don't try to drain it away.
  • If you use frozen okra, thaw it completely and drain away all the liquid first, or you'll end up with extra water that waters down your broth.
03 -
  • Use a Dutch oven or heavy-bottomed pot because it distributes heat evenly and prevents your roux from burning in hot spots.
  • Taste as you go in the last 10 minutes; gumbo seasons itself, and you might find it needs less salt or more heat than you expected.
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