Okra Gumbo Recipe

5 from 5 votes

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.

Prep Time10

Cook Time1 50

Course: Main Course, Soup

Cuisine: American

Keyword: andouille, chicken, okra, roux

Servings:

Calories: 558kcal

Author: Mike Hultquist

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
1 tablespoon filé powder or to taste if desired
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.
Remove from heat and stir in filé powder, if using, for extra thickness.
Serve into a bowl, over white rice if desired, and garnish with extra parsley and red pepper flakes.

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