Hearty Louisiana Gumbo Okra (Printable)

Rich Louisiana dish with chicken, smoky sausage, fresh okra simmered in a dark roux-based broth for deep flavor.

# 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, to taste (optional)

→ Optional

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

# How-To:

01 - Heat vegetable oil over medium heat in a large heavy-bottomed pot. Whisk in flour continuously and cook, stirring constantly, until mixture reaches a deep chocolate brown, about 15 to 20 minutes, taking care not to burn.
02 - Add chopped onion, green bell pepper, and celery to the roux. Cook for 3 to 4 minutes until softened, then stir in minced garlic and cook for another minute.
03 - Incorporate sliced sausage and chicken pieces. Sauté for 5 minutes until chicken is lightly browned.
04 - Stir in sliced okra and cook for an additional 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 to taste. For a thicker consistency, stir in filé powder off the heat if using.
07 - Serve hot over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce as desired.

# Expert Advice:

01 -
  • It tastes like comfort wrapped in a bowl—the kind of dish that makes people close their eyes on the first spoonful.
  • Once the roux is done, the rest unfolds naturally, giving you time to breathe and chat while it simmers.
  • Smoked sausage and tender chicken do all the heavy lifting, so you get restaurant-level flavor without fussing.
02 -
  • Don't rush the roux—a burnt one means starting over, and there's no quick fix. Low to medium heat, constant whisking, patience.
  • Okra releases a natural slime when cooked, which is exactly what thickens the gumbo; embrace it, don't fight it by overstirring early on.
  • If you use frozen okra, thaw and drain it completely, or you'll end up with watery soup instead of proper gumbo.
03 -
  • Use chicken thighs, never breasts—they have fat and connective tissue that become silky during the long simmer, while white meat turns dry and shredded.
  • If your gumbo feels too thin after simmering, don't panic; a sprinkle of filé powder off the heat will thicken it in seconds without making it gluey.
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