Gumbo Okra Soup (Printable)

A flavorful Louisiana stew with chicken, smoked sausage, okra, and a deep roux simmered into a savory broth.

# 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 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 - 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 Steps:

01 - In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Whisk in flour continuously and cook until the mixture is 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. Sauté for 3 to 4 minutes until softened, then stir in minced garlic and cook for an additional minute.
03 - Incorporate sliced sausage and chicken pieces. Sauté for 5 minutes until the chicken begins to brown lightly.
04 - Stir in sliced okra and cook for 3 to 4 minutes to blend flavors.
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. Taste and adjust seasoning. For a thicker consistency, stir in filé powder off the heat if desired.
07 - Ladle gumbo hot over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce to taste if preferred.

# Expert Suggestions:

01 -
  • The roux-based broth develops a deep, smoky richness that tastes like hours of work but comes together in under two hours.
  • Okra acts as a natural thickener, so you don't need cornstarch or filé powder unless you want that extra Creole authenticity.
  • It freezes beautifully, meaning one pot feeds you for days with minimal effort on subsequent meals.
02 -
  • Don't walk away from the roux. I learned this the expensive way when I stepped outside and came back to black, acrid smoke—start over, and do it right the second time.
  • Okra releases slime when cooked in liquid, which is actually the thickener, but only if you sauté it first for a few minutes; skip that step and it becomes gloppy rather than silky.
  • Taste as you go, especially the cayenne; it creeps up on you and you can always add more but you can't take it out.
03 -
  • Cold roux in a hot pot can seize and lump up; warm your stock slightly before adding it to avoid temperature shock and ensure a smooth broth.
  • Don't cover the pot while simmering—the uncovered surface lets excess moisture evaporate so the broth becomes concentrated and flavorful instead of watery.
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