Gumbo Okra Soup Hearty Louisiana (Printable)

A hearty Louisiana dish with chicken, smoky sausage, and okra simmered in a flavorful dark roux 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 - 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 tsp dried thyme
16 - 1 tsp smoked paprika
17 - 1/2 tsp cayenne pepper, adjust to taste
18 - Salt and black pepper, to taste
19 - 1 tsp Worcestershire sauce
20 - Hot sauce, optional and to taste

→ Optional

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

# How-To Steps:

01 - Heat oil in a large heavy-bottomed pot over medium heat. Whisk in flour and cook, stirring constantly, until deep chocolate brown, about 15 to 20 minutes, taking care not to burn.
02 - Add chopped onion, bell pepper, and celery to the roux. Cook for 3 to 4 minutes until softened, then stir in minced garlic and cook for an additional minute.
03 - Add sliced sausage and chicken pieces to the pot. Sauté for 5 minutes until chicken is lightly browned.
04 - Stir in sliced okra and cook for another 3 to 4 minutes.
05 - Add diced tomatoes, chicken stock, bay leaves, 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 if necessary. For a thicker texture, stir in filé powder off the heat.
07 - Ladle hot gumbo over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce if desired.

# Expert Advice:

01 -
  • One pot holds everything, and your kitchen fills with a warmth that makes everyone gravitate toward the stove.
  • The roux teaches you something about cooking that no quick recipe ever could—timing and trust matter more than speed.
  • Chicken thighs and andouille sausage together create a richness that tastes like someone's been cooking since dawn, even though you've only been at it an hour.
02 -
  • The roux will keep darkening even after you take it off heat, so pull it back from the flame when it looks one shade lighter than your target—it'll get darker as it cools.
  • Don't skip the simmering time; the flavors need at least 45 minutes to marry into something that tastes like it's been cooking all day.
  • If your okra makes the gumbo too thick, don't panic—you can thin it with a splash of stock, and filé powder is there to help thicken it again if needed.
03 -
  • Never walk away from the roux—those 20 minutes require your full attention, and the reward is flavor that tastes like someone who actually knows how to cook made it.
  • Use a heavy-bottomed Dutch oven so the heat distributes evenly and nothing scorches to the bottom.
  • Taste as you finish rather than guessing—salt levels change depending on your stock, and you might want more paprika or more cayenne than the recipe suggests.
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