Mean Chef Chicken Andouille Ham and Okra Gumbo
Dive into the rich, soulful flavors of the South with this hearty Mean Chef Chicken Andouille Ham and Okra Gumbo, a timeless classic straight from Louisiana’s kitchens. This recipe masterfully blends tender chicken thighs, smoky andouille sausage, savory ham, and fresh, earthy okra into a deeply flavorful stew brimming with Cajun spices and aromatic vegetables like bell peppers, onions, and celery. The secret to its depth of flavor lies in the slow-cooked, chocolate-hued roux that forms the foundation of the dish, creating a velvety base that perfectly complements the robust blend of ingredients. Simmered to perfection and served over fluffy white rice, this gumbo is a one-pot feast that’s both comforting and vibrant. Whether you’re hosting a family dinner or craving authentic Southern cuisine, this gumbo promises a bold, satisfying experience that will transport your taste buds straight to the bayou. Don’t forget to top it with fresh parsley and green onions for a burst of brightness!
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1.5 pounds chicken thighs
- 1 pound andouille sausage
- 0.5 pound smoked ham
- 2 cups okra, sliced
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 1 tablespoon cajun seasoning
- 1 teaspoon dried thyme
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups cooked white rice
- 0.25 cup green onions, sliced (optional garnish)
- 0.25 cup fresh parsley, chopped (optional garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil.
Gradually whisk in the flour to the hot oil to create a roux. Cook for 20-30 minutes, stirring constantly, until the roux reaches a deep brown color (like the color of chocolate). Be careful not to burn it.
Once the roux is ready, stir in the onion, bell pepper, celery, and garlic. Cook for 5 minutes until softened and fragrant.
Add the chicken thighs to the pot. Cook for about 5 minutes, turning once to brown both sides.
Stir in the andouille sausage and ham, combining with the vegetable mixture.
Pour in the chicken broth and add the diced tomatoes, cajun seasoning, thyme, and bay leaves. Stir well to combine all the ingredients.
Bring the gumbo to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
Add the sliced okra to the pot and continue simmering for another 15-20 minutes until the okra is tender, and the flavors have melded together.
Taste the gumbo and adjust seasoning as needed with additional salt, pepper, or cajun seasoning.
Remove the chicken thighs from the pot and shred the meat using two forks. Return the shredded chicken to the pot and discard the bones.
Remove and discard the bay leaves.
Serve the gumbo over hot cooked white rice. Garnish with sliced green onions and chopped parsley, if desired.
Nutrition Facts
Calories |
6301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.1 g | 449% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 71.5 g | ||
| Cholesterol | 1202 mg | 401% | |
| Sodium | 16600 mg | 722% | |
| Total Carbohydrate | 424.8 g | 154% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 37.6 g | ||
| Protein | 367.6 g | 735% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 973 mg | 75% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 6929 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
