Gumbo Okra Soup (Printable Version)

Rich Louisiana stew combining chicken, sausage, okra, and a dark roux for bold, comforting flavor.

# 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 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, to taste (optional)

→ Optional

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

# Directions:

01 - In a large heavy-bottomed pot over medium heat, heat vegetable oil and gradually whisk in flour. Stir continuously until the roux achieves a deep chocolate brown color, 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 into the pot. Sauté for 5 minutes until chicken browns lightly.
04 - Add sliced okra and cook for another 3 to 4 minutes, stirring occasionally.
05 - Stir in diced tomatoes, chicken stock, bay leaves, thyme, smoked paprika, cayenne, 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 and adjust seasoning as needed. For a thicker consistency, sprinkle in filé powder off the heat. Serve hot over cooked white rice, garnished with sliced spring onions and chopped parsley. Add hot sauce as desired.

# Expert Tips:

01 -
  • The roux-building ritual feels meditative, and watching it deepen to chocolate brown is honestly addictive.
  • One pot becomes a complete meal that tastes like you've been cooking all day, even though it takes just over an hour.
  • Fresh okra adds a subtle earthiness that frozen versions can't quite match, and it thickens the broth naturally without any fussiness.
02 -
  • The roux is everything—it must be dark chocolate brown or the gumbo tastes thin and one-note; light roux makes pale gumbo with pale flavor.
  • Never let the okra overcook before you add the broth, or it breaks down too much and makes the whole thing slimy instead of silky and thickened.
  • Filé powder should go in off the heat, after you've already simmered everything together; boiling filé makes it taste woody and bitter instead of adding that subtle sassafras depth.
03 -
  • Make a double batch and freeze half in portions; reheated gumbo tastes even better the next day once the flavors have settled into each other.
  • If you end up with gumbo that's too thin, filé powder sprinkled off the heat will thicken it, or make a small roux on the side and whisk it in to avoid lumps.
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