Hearty Gumbo Okra Soup (Print Version)

A rich stew with chicken, smoked sausage, okra, and a flavorful dark roux base from Louisiana cuisine.

# Components:

→ 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, to taste (optional)

→ 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. Whisk in flour continuously and cook until the mixture reaches a deep chocolate brown, approximately 15 to 20 minutes, taking care not to burn it.
02 - Add chopped onion, 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, sautéing for 5 minutes until the chicken is lightly browned.
04 - Add sliced okra and cook for another 3 to 4 minutes to soften.
05 - Stir in diced tomatoes, chicken stock, bay leaves, dried 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. Adjust seasoning to taste. For a thicker consistency, stir in filé powder off heat. Serve hot over cooked white rice, garnished with sliced spring onions and chopped parsley. Add hot sauce if desired.

# Expert Advice:

01 -
  • One pot, one evening, enough warmth to feed six people and still have leftovers that taste even better the next day.
  • The roux teaches you something fundamental about cooking—that slow, attentive work creates flavors you can't rush.
  • It's the kind of dish that makes your kitchen smell like a celebration, even on a quiet Tuesday.
02 -
  • The roux will seem like it's burning when it's actually perfect—that dark chocolate color is what you're chasing, and it won't taste burnt if you keep whisking.
  • Frozen okra needs to be thawed and thoroughly drained, or the extra moisture will make your gumbo watery instead of silky.
  • Taste it after forty minutes of simmering; some stovetops run hotter, and you might need to adjust salt and heat sooner than you expect.
03 -
  • If your roux breaks or seizes up, start over—don't try to rescue it; a clean pot and fifteen minutes of attention is worth more than fighting a mistake.
  • Taste constantly in the last twenty minutes of cooking; the flavors concentrate as the liquid reduces, and you can dial in salt and spice while you still have time to adjust.
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