This recipe for okra gumbo is made with a rich, dark roux, loaded with chicken and tasso ham, and lots of thickening okra, very comforting and easy to make.
Comforting Okra Gumbo
We're cooking up a big pot of Okra Gumbo in the Chili Pepper Madness kitchen tonight, my friends. This is one my favorite dishes in the world.
I fell in love with gumbo on my many trips to New Orleans, which is a wonderful culinary city. So many outstanding places to eat and enjoy.
You'll find gumbo everywhere, from Cajun style to Creole style, even green gumbo. Gumbo has really evolved a lot, though one ingredient you'll still find quite often is okra.
Not everyone uses or even likes okra in their gumbo, but okra was once considered essential for making gumbo, and for some cooks, it still is.
Why Okra in Gumbo?
Okra is an ingredient commonly used in gumbo as a thickener due to it's mucilaginous quality, or "sliminess". This thick mucilage spreads out into the gumbo, which thickens it without imparting any sort of slimy quality.
There are other ways to thicken gumbo, such as filé powder, which is dried and ground sassafras leaves. You'll also achieve thickness and body from your roux. When using okra, however, the dish is characterized as "Okra Gumbo".
I've seen recipes that do not use a roux to make okra gumbo, and rely strictly on the okra for thickening. It works well, though I prefer sticking with a roux, which adds flavor and body to the dish.
The inclusion of okra in gumbo is somewhat debatable, based on the preference of the cook, but it should be noted that the name "Gumbo" derives from a West African word for okra.
The West African version of this dish, which had a heavy influence in what gumbo is today, used okra as a thickener and did not include a roux.
Many people from Louisiana will tell you it isn't a gumbo without the roux, at least not the gumbo they grew up with.
For me, personally, I'll take the roux as well as the okra.
Let's talk about how to make okra gumbo, shall we?
Okra Gumbo Ingredients
- Olive Oil. For cooking.
- Chicken. I use chicken thighs, but you can use chicken breast for leaner.
- Tasso Ham. Or use andouille sausage.
- Peanut Oil. For making the roux. Vegetable oil is good, too.
- All Purpose Flour.
- Vegetables. Bell pepper, onion, celery, garlic, and fresh okra. You can use jalapeno or hotter peppers, if desired.
- Cajun Seasonings. Try my homemade Cajun seasoning recipe, or use your favorite brand, or Creole seasonings.
- Chicken Stock. You can also use vegetable stock or chicken broth.
- Additionals. Bay leaves, parsley, salt and black pepper.
- For Serving. Cooked white rice, if desired, red pepper flakes, fresh chopped parsley, hot sauce.
How to Make Okra Gumbo - the Recipe Method
Brown the Chicken and Ham (or Andouille). Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
Season chicken with salt and pepper and add to the pan along with the tasso ham (or sliced andouille). Cook a couple minutes per side until browned. Set aside until ready to use.
Make the Roux. Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20 to 30 minutes, stirring constantly, until the roux browns to the color of chocolate.
I prefer a roux the color of dark chocolate, though you can go lighter if you prefer. It is more common and traditional in Louisiana to make a very dark roux. See my post on How to Make a Roux (includes a video demonstration).
Cook the Vegetables. Add onions, peppers, celery and garlic. Stir and cook about 5 minutes, covered.
Chicken and Ham. Add chicken and tasso ham (or andouille). Stir and cook for 1 minute.
Spices and Stock. Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom. Bring to a boil.
Simmer the Gumbo. Add bay leaves and reduce heat. Cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.
Thicken with Okra. Add okra and parsley and cook 15 minutes. The okra will help to thicken up the gumbo.
Serve it Up! Serve into a bowl, over white rice if desired, and garnish with extra parsley and red pepper flakes.
Boom! Done! Your okra gumbo is ready to serve. It looks so tasty, doesn't it? Look at all that wonderful okra. I can't wait to dig in!
Recipe Tips & Notes
- Tuck shrimp into the pot the last 10 minutes to cook for a delicious shrimp and okra gumbo.
- Use frozen okra if you're unable to obtain fresh.
Serving Okra Gumbo
You can serve okra gumbo in a bowl on it's own, though it is popularly served with white rice.
Also, potato salad is a popular dish served alongside your favorite gumbo. Some people enjoy adding a spoonful or two of creamy potato salad into their gumbo, though it is more commonly served on the side.
Storage
This recipe will last up to 5 days in the refrigerator in a sealed container.
You can also freeze it for 2-3 months in a freezer proof container. I freeze my gumbo often and enjoy it for lunches. Works perfectly for me.
That's it, my friends. I hope you enjoy this aloo gobi recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Cajun cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.
- Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Okra Gumbo Recipe
Ingredients
- 1 teaspoon olive oil
- 1 pound chicken thighs chopped - chicken breast is good too
- Salt and pepper to taste
- 12 ounces tasso ham chopped (or use andouille sausage, sliced into ¼ inch slices)
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 1 medium bell pepper chopped
- 1 medium onion chopped
- 1 medium celery stalk chopped
- 3 cloves garlic chopped
- 2 tablespoons Cajun seasoning or more to taste
- 6 cups chicken stock
- 3 bay leaves
- ¾ pound fresh okra sliced
- 4 tablespoons chopped parsley + more for serving
- For Serving: Cooked white rice, if desired
Instructions
- Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
- Season chicken with salt and pepper and add to the pan along with the tasso ham (or sliced andouille). Cook a couple minutes per side until browned. Set aside until ready to use.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate. I prefer a dark chocolate roux.
- Add peppers, onion, celery and garlic. Stir and cook about 5 minutes, covered.
- Add chicken and tasso ham (or andouille). Stir and cook for 1 minute.
- Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.
- Stir in okra and parsley and cook 15 minutes. The okra will help to thicken up the gumbo.
- Serve into a bowl, over white rice if desired, and garnish with extra parsley and red pepper flakes.
Nutrition Information
Danette says
Awesome 🙂 I also like the green gumbo recipe, but this more traditional version is my favorite.
Mike Hultquist says
Thanks so much, Danette!
Angela says
Hello, i made this scrumptious recipe this evening for dinner! It was so delicious! I did add shrimp at the very end as quite frankly, i really like shrimp and haven't had any in quite a while!
This was just a joy to make, from stirring the roux and watching it turn a lovely mahogany colour to watching it slowly bubble on the stove. The aroma, which still lingers in my apartment, is just wonderful!
Thank for a delicious dinner!
Mike Hultquist says
So great to hear! Glad you enjoyed it, Angela! Thanks so much!
Charles Pascual says
I've made several of your gumbo recipes - all good - and this one is just as good as all the others. I followed your recipe as written with andouille and filé powder (gotta' have those in gumbo) - then, I added a couple of serranos I needed to use to the holy trinity (quaternity?), and 4 ounces each of shrimp and red snapper near the end of the cooking time because, well because I had some. Anyway, it turned out as good as I'd expected - the serranos added enough heat that I didn't feel the need for a few shakes of hot sauce to my serving yet it was not so spicy that my heat-averse spouse objected. In fact, she declared it, "so good" as she served herself a second helping. Thanks, Mike.
Mike Hultquist says
This is so great to hear, Charles! I love it! Glad you both enjoyed it.
Anita Higgins says
This is now a family favorite!! Turned out so good!! Served it over warm mashed potatoes!
Thank you for the great instructions!
Mike H. says
You are very welcome, Anita. Enjoy!
Shannon Ament says
I usually cook my gumbo without okra, so I used this recipe as a guide. Super yummy! (And I'm picky when it comes to cajun food.) Of course, that dark roux in the pics told me to use this one!
Mike Hultquist says
Nice!!! Glad you enjoyed it, Shannon!! Thanks!
Roylyn Long says
My Grandmother would make this almost weekly. Grew up in Tx,so there were always roadside farmers that would be selling from there trucks, what a wonderful way to grow up with good food
Mike Hultquist says
That's a wonderful memory, Roylyn. Thanks for sharing.
Yvonne says
Omg my family gobbled it up! So tasty… thank you so much.
Whitney says
Best gumbo recipe I’ve tried. I used shrimp instead of chicken (added it at the very end). This recipe is easy to follow and is definitely a keeper
Mike H. says
Thank you, Whitney. Enjoy!
Charles Pascual says
Nice, easy-to-follow recipe - a lotta' slicing and chopping but nothing difficult. Using ingredients on hand; I substituted andouille for the ham and breasts for the thighs. I also chopped a jalapeño into the trinity and added shrimp near the end of the cooking cycle (it simmered for 1½ hours). Otherwise, I followed your recipe as written. I've made a lot of gumbo and have a lot of different recipes for it - this is as good as any I've made and better than most. It's a keeper. Thanks, Mike.
Mike Hultquist says
Thanks, Charles. Very happy you enjoyed it! I always appreciate your comments.
Carolyn Blake says
Tasso ham! I had to look that up and I was so surprised to see a ham I know well, from my years in Romania. It was a delectable treat for weekend breakfasts, or a snack on a fresh warm batard with local Romanian mustard. Okra is of course the food of the gods, so what a powerful combination! I am definitely going to try this as soon as I can acquire ingredients. The area where I live cannot grow okra, so it's hard to come by. Frozen may have to do. And andouille sausage is new to me too...another treat to discover. Thank you for your amazing recipes.
Mike Hultquist says
Thanks so much, Carolyn. I hope you enjoy it!
Kaitlin says
Are there any changes I should make when using an instant pot?
Mike Hultquist says
Kaitlin, I have not made this in an Instant pot. If you are using the slow cooker settings, then no changes are needed, unless you need a bit more simmering time because of lower heat. I would not suggest making this on the pressure cooker setting.
Pamela Maxfield says
Sounds and looks so delicious I love Okra will definitely make it
Mike H. says
Awesome - enjoy!
Carolyn Blake says
So happy to meet another okra lover. I live in a cold desert climate so no one here has heard of it, and it's nearly impossible to find. I grew up in south Texas and okra was plentiful. My dad grew it by the bags full.