Hearty Gumbo Okra Soup (Printable)

Louisiana-style stew featuring chicken, smoked sausage, okra, and a dark roux base, simmered to perfection.

# 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, optional and to taste

→ Optional

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

# Directions:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in flour and continue stirring constantly until the roux attains a deep chocolate brown color, approximately 15 to 20 minutes. Take care not to burn.
02 - Add chopped onion, green bell pepper, and celery to the roux. Cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Add sliced sausage and chicken pieces, sauté for 5 minutes until the chicken lightly browns.
04 - Stir in sliced okra and cook for 3 to 4 minutes.
05 - Add diced tomatoes, chicken stock, bay leaves, dried thyme, smoked paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 to 50 minutes, stirring occasionally.
06 - Remove bay leaves. Adjust seasoning to taste. For a thicker consistency, sprinkle filé powder off the heat.
07 - Ladle gumbo over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce as desired.

# Expert Tips:

01 -
  • The roux is easier to master than you think, and once you do, you'll use it for everything.
  • One pot means one cleanup, and somehow that makes the whole meal taste better.
  • Fresh okra transforms from slimy to silky when treated with respect and heat.
02 -
  • A burned roux tastes burnt forever; if yours goes black instead of chocolate brown, start over without guilt.
  • Okra will seem slimy at first, but that sliminess is actually what thickens your gumbo—embrace it.
  • Bay leaves must be removed before serving because they're bitter and genuinely unpleasant to bite into.
03 -
  • Make extra roux and freeze it in ice cube trays; it becomes a shortcut for soups and sauces all winter long.
  • Taste constantly during the last 15 minutes of simmering and adjust salt, cayenne, and Worcestershire to your preference—these seasons should balance each other, not dominate.
Go Back