Hearty Louisiana Gumbo Okra (Print)

Classic Louisiana dish with chicken, smoky sausage, fresh okra, and a rich dark roux broth simmered slowly.

# What You Need:

→ Proteins

01 - 12 oz boneless, skinless chicken thighs, cut into bite-sized 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 - ½ cup all-purpose flour
12 - ¼ 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 - ½ 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)

# Steps:

01 - In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux reaches a deep chocolate brown color, approximately 15 to 20 minutes. Avoid burning.
02 - Add the chopped onion, green bell pepper, and celery to the roux. Sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook an additional minute.
03 - Incorporate the sliced sausage and chicken pieces into the pot. Sauté for 5 minutes until the chicken is lightly browned.
04 - Add the sliced okra and cook for another 3 to 4 minutes, stirring occasionally.
05 - Stir in the diced tomatoes, chicken stock, bay leaves, dried thyme, smoked paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Bring the mixture to a boil.
06 - Reduce heat to low and simmer uncovered for 45 to 50 minutes, stirring occasionally to prevent sticking.
07 - Remove and discard bay leaves. Adjust seasoning as needed. Optionally, sprinkle filé powder off heat to thicken. Serve hot over cooked white rice, garnished with sliced spring onions and chopped parsley. Add hot sauce to taste if desired.

# Top Tips:

01 -
  • The dark roux creates a depth of flavor that tastes like it's been simmering for generations, even though you make it in minutes.
  • Tender chicken and smoky sausage together feel indulgent without being fussy—this is comfort food that doesn't apologize.
  • Fresh okra thickens the broth naturally, giving it a silky texture that canned or boxed versions can never quite match.
02 -
  • The roux is everything—if you rush it or let it burn, no amount of other ingredients can save you; take the full 15 to 20 minutes and don't look away.
  • Frozen okra works perfectly fine if you thaw and drain it first, which saved me the guilt of thinking I needed fresh every single time.
  • Adding filé powder off the heat (not during cooking) is the difference between silky gumbo and stringy, separated starch.
03 -
  • If your roux breaks or looks separated, don't panic—stir in a splash of cold stock to bring it back together, and remember that texture imperfections disappear once everything simmers together.
  • Taste the gumbo at least three times during cooking (at the beginning, middle, and end) because seasoning is cumulative and you need to adjust as flavors build.
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