Hearty Louisiana Gumbo Okra (Printable)

Savory Louisiana dish with chicken, smoked sausage, okra, and a dark roux base simmered slowly.

# What You Need:

→ 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 1 can [14 ounces] diced tomatoes, drained)
09 - 2 spring onions, sliced (for garnish)
10 - 2 tablespoons 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 teaspoon dried thyme
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon cayenne pepper, adjust to taste
18 - Salt and black pepper, to taste
19 - 1 teaspoon Worcestershire sauce
20 - Hot sauce, optional, to taste

→ Optional

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

# Directions:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in flour and cook, stirring constantly, until mixture turns deep chocolate brown, approximately 15 to 20 minutes, avoiding burning.
02 - Add chopped onion, green bell pepper, and celery to the roux. Sauté for 3 to 4 minutes until softened. Incorporate minced garlic and cook for an additional minute.
03 - Add sliced andouille sausage and chicken pieces to the pot. Sauté for 5 minutes until chicken is lightly browned.
04 - Stir in 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 and simmer uncovered for 45 to 50 minutes, stirring occasionally.
06 - Remove bay leaves. Adjust seasoning as needed. For thicker consistency, sprinkle filé powder off heat.
07 - Serve hot over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce to taste if desired.

# Expert Advice:

01 -
  • It tastes like it simmered for hours but comes together in under two hours of actual time.
  • The okra melts into silky thickener, the sausage brings smokiness, and the chicken stays tender—every ingredient has a job and does it perfectly.
  • This is the kind of dish that transforms a regular Tuesday into something that feels like a celebration.
02 -
  • The roux is where this dish wins or fails—don't walk away from the pot, don't rush it, and yes, that dark brown color is correct and necessary for authentic flavor.
  • Okra releases a natural mucilage that thickens the gumbo beautifully, so if your version seems thin, either let it simmer longer or add a tiny pinch of filé powder, but don't panic thinking something went wrong.
  • Taste as you go and adjust seasoning at the very end; the flavors evolve as it cooks, and you don't want to over-salt early on.
03 -
  • Make a double batch and freeze it in portions—gumbo tastes even better the next day or next week once the flavors have had time to settle and deepen.
  • If your roux breaks or separates while cooking, don't panic; whisk in a little cold broth to smooth it back out and keep moving forward.
  • Serve in wide, shallow bowls with the rice on the bottom and the broth ladled over top so you get the rice, the solids, and the flavorful liquid in every spoonful.
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