Aromatic Chicken and Okra Gumbo

If you ask me, there’s nothing quite like a steaming bowl of gumbo to feed your soul.

This classic Southern dish brings together tender chicken and fresh okra in a rich, flavorful broth that’s been simmering with tradition. The dark roux sets the foundation while bell peppers, onions, and celery create that familiar New Orleans taste we all know and love.

It’s made even better with andouille sausage adding a smoky kick, while the okra helps thicken everything up just right. A scoop of white rice soaks up all that good broth, making every spoonful count.

It’s the kind of comfort food that makes everyone at the table happy, perfect for those days when you want something that’ll warm you up from the inside out.

What Kind of Okra Should I Use?

Fresh or frozen okra both work great in gumbo, so don’t stress too much about which one you choose. Fresh okra should be bright green, firm, and free from brown spots – look for pods that are about 2-4 inches long, as larger ones tend to be tough and woody. If you’re going with frozen okra (which is often more convenient and just as good), make sure to thaw it completely and pat it dry before slicing to help control the natural sliminess. When cutting your okra, try to keep the slices uniform at about 1/4-inch thick so they cook evenly in your gumbo.

Options for Substitutions

This gumbo recipe can be adapted with several substitutions, though some ingredients are key to keeping its authentic flavor:

• Flour and oil for roux: The flour-oil roux is essential for authentic gumbo – there’s really no substitute that will give you that same deep, rich flavor. Just make sure to watch it carefully as it browns!
• Andouille sausage: If you can’t find andouille, try using smoked kielbasa or even chorizo. The key is to use a smoky, flavorful sausage that can stand up to the other bold flavors.
• Okra: While okra is traditional (and gives gumbo its name), you can skip it if you’re not a fan. Just add 1-2 extra tablespoons of flour to your roux for thickening.
• Rotisserie chicken: Any cooked chicken works here – you can use leftover roasted chicken or even cook some chicken thighs specifically for this recipe.
• Jerk paste/seasoning: No jerk seasoning? Mix together some garlic powder, onion powder, allspice, and cayenne pepper as a quick substitute. Start with 1 teaspoon each and adjust to taste.
• Trinity vegetables: The onion, celery, and bell pepper combo (known as the trinity) is pretty important, but you can use red or yellow bell peppers instead of green if that’s what you have.

Watch Out for These Mistakes While Cooking

The foundation of any great gumbo is the roux, and rushing this crucial first step can lead to a thin, flavorless base – take your time and stir constantly for 20-25 minutes until the flour-oil mixture reaches a deep brown color like chocolate. When cooking okra, avoid stirring it too frequently as this can make it release more of its natural thickening agent and become overly slimy – instead, add it towards the end of cooking and stir gently only a few times. Another common mistake is adding all the ingredients at once, which can muddy the flavors – layer your ingredients by first cooking the trinity (onions, celery, and bell peppers) until softened, then gradually add the remaining components. For the best flavor development, let your gumbo simmer for at least an hour after adding all ingredients, and remember to taste and adjust the seasonings right before serving since the spices can mellow out during cooking.

What to Serve With Gumbo?

While gumbo is already packed with meat, veggies, and tons of flavor, a few simple sides can make your meal even better! The most traditional pairing is a big scoop of fluffy white rice right in the middle of your bowl to soak up all that tasty broth. I love serving some warm, crusty French bread or cornbread on the side – both are perfect for wiping your bowl clean. For a fresh contrast to the rich gumbo, try a simple green salad with a light vinaigrette dressing, or add some coleslaw for a nice crunch. Just remember to have hot sauce on the table for anyone who wants to kick up the heat!

Storage Instructions

Keep Fresh: Your gumbo will taste even better the next day as the flavors have time to mingle! Keep it in an airtight container in the fridge for up to 4 days. Just store the rice separately to prevent it from getting mushy.

Freeze: Gumbo is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months. Skip freezing the rice though – it’s best to make that fresh when you’re ready to eat.

Reheat: When you’re ready to enjoy your gumbo again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick, add a splash of chicken broth to thin it out. For smaller portions, the microwave works too – just heat in 1-minute intervals, stirring between each.

Make Ahead: This gumbo is great for making ahead! You can prepare it a day or two before serving – just reheat gently when needed. The flavors actually get better with time, making it perfect for entertaining or meal prep.

Preparation Time	20-30 minutes
Cooking Time	120-135 minutes
Total Time	140-165 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 130-140 g
• Fat: 80-90 g
• Carbohydrates: 150-160 g

Ingredients

• 1 cup plain flour
• Vegetable oil
• 1 large white onion, diced into 1/2-inch pieces
• 3 large celery stalks, diced into 1/4-inch pieces
• 2 green bell peppers, cut into 1/2-inch pieces
• 3 garlic cloves, minced
• 6 cups chicken stock or reduced-sodium broth
• 6 ounces andouille sausages, sliced thinly
• 2 bay leaves
• 2 tablespoons store-bought jerk paste or 1 tablespoon jerk seasoning powder
• 1 tablespoon dried thyme
• 1 tablespoon hot smoked paprika
• 3/4 pound fresh or defrosted frozen okra, cut into 1/4-inch slices
• One whole rotisserie chicken (3 1/2 pounds), shredded, with skin and bones removed
• Salt and freshly milled black pepper
• Hot sauce
• Steamed rice for serving
• 2 scallions, sliced thinly

Step 1: Prepare and Cook the Roux

In a large enameled cast-iron Dutch oven, whisk together flour and oil until you achieve a smooth mixture.

Cook the roux over moderately low heat, making sure to whisk often to prevent burning.

Maintain this process until the roux deepens to a rich brown color, which should take about 1 hour and 15 minutes.

Step 2: Sauté the Vegetables

Once the roux is ready, add chopped onion, celery, bell peppers, and minced garlic to the Dutch oven.

Cook over moderately low heat, stirring to combine the vegetables with the roux.

Continue cooking until the onion becomes translucent, approximately 20 minutes.

Step 3: Incorporate Liquids and Seasonings

Gradually add the stock to the Dutch oven, whisking continuously to maintain a smooth consistency.

Add sliced andouille sausage, bay leaves, jerk paste, thyme, and paprika.

Bring the mixture to a gentle simmer and let it cook on low heat for 45 minutes, stirring occasionally to ensure everything is well mixed and cooked evenly.

Step 4: Add Okra and Simmer

Introduce the okra to the Dutch oven and allow it to simmer until it becomes tender, which should take about 15 minutes.

This step will help to thicken the gumbo naturally.

Step 5: Final Touches and Serve

Stir in the cooked chicken meat and season the gumbo to taste with salt, pepper, and Tabasco sauce.

Remove and discard the bay leaves from the gumbo.

To serve, ladle the gumbo over a bed of rice in bowls.

Garnish with sliced scallions and serve with additional hot sauce on the side for added spice if desired.