Chicken and Okra Gumbo
A hearty and flavorful Southern stew made with tender chicken, fresh okra, aromatic vegetables, and rich Cajun spices. This chicken and okra gumbo recipe is soul-warming and perfect for gatherings, holidays, or any time you crave a deeply satisfying meal.
Ingredients
- ½ cup vegetable oil for roux
- ½ cup all-purpose flour for roux
- 1 large yellow onion diced
- 1 cup celery diced
- 1 cup green bell pepper diced
- 3 cloves garlic minced
- 1 lb boneless chicken thighs cut into bite-size pieces
- 12 oz smoked chicken sausage sliced Andouille preferred
- 2 cups fresh okra sliced or thawed frozen okra
- 6 cups chicken broth or stock low sodium
- 2 tsp Cajun seasoning adjust to taste
- 1 tsp dried thyme
- 2 bay leaves whole
- salt and pepper to taste
- cooked white rice for serving
- green onions optional for garnish
- hot sauce optional for serving
Instructions
- Make the roux: In a heavy pot, heat the oil over medium heat. Whisk in the flour and stir constantly for 20–30 minutes until the roux turns deep brown like chocolate.
- Add aromatics: Stir in onion, celery, and bell pepper. Cook for 5–7 minutes until softened.
- Add garlic, chicken, and sausage: Sauté until the chicken is lightly browned and sausage is heated through.
- Pour in the broth: Add stock, bay leaves, thyme, and Cajun seasoning. Stir to combine.
- Add the okra: Stir in the sliced okra and bring the mixture to a low boil.
- Simmer: Reduce heat and let the gumbo simmer uncovered for 30–45 minutes, stirring occasionally.
- Adjust and serve: Taste and adjust salt and pepper. Remove bay leaves. Serve hot over cooked white rice with green onions or hot sauce if desired.
Notes
- For less slimy okra, sauté it separately before adding.
- Gumbo tastes even better the next day — store it refrigerated for up to 3 days.
- You can freeze leftovers in airtight containers for up to 2 months.
- Make it spicier by adding cayenne or hot sauce while simmering.
- Swap in shrimp or crab to create a seafood twist.