Okra Gumbo
Dive into the bold flavors of the South with this hearty Okra Gumbo recipe, a soul-warming classic brimming with a rich medley of ingredients. Featuring tender chunks of chicken, smoky andouille sausage, and perfectly sautéed okra, this gumbo is a feast of textures and robust Creole spices. A slow-cooked dark roux forms the base of this dish, lending its deep, nutty flavor to an aromatic blend of onion, bell pepper, celery, and garlic. Simmered to perfection with a savory mix of chicken stock, tomatoes, and Cajun seasonings, this gumbo is everything comfort food should be. Serve it over fluffy white rice and top with fresh green onions for a taste of Louisiana in every bite. Perfect for family gatherings or a cozy night in, this one-pot wonder will transport you straight to the heart of the bayou.
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Recipe Information
Ingredients
- 1 pound okra, sliced
- 12 ounces andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, diced
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, diced
- 1 medium bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 14.5 ounces canned diced tomatoes
- 2 leaves bay leaves
- 1 teaspoon thyme, dried
- 0.5 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, sliced (for garnish)
- 4 cups cooked white rice
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil, then gradually whisk in the flour.
Cook the roux, stirring constantly, until it becomes a rich, dark chocolate brown color, about 20-25 minutes. Be patient and do not stop stirring to avoid burning.
Once the roux is done, add the diced onion, bell pepper, and celery. Sauté the vegetables in the roux for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Gradually whisk in the chicken stock, making sure there are no lumps from the roux.
Add the diced tomatoes, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer, then add the sliced andouille sausage and diced chicken thighs.
Let the gumbo simmer gently over low heat, uncovered, for about 45 minutes, stirring occasionally.
Meanwhile, preheat a skillet over medium heat. Add the sliced okra and dry sauté it for 8-10 minutes to reduce its sliminess. Then, add the cooked okra to the gumbo.
Simmer the gumbo for another 20-30 minutes, allowing all the flavors to meld together.
Taste the gumbo and adjust the seasoning with additional salt or spices if needed.
Remove the bay leaves before serving.
Ladle the gumbo over cooked white rice and garnish with sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 893 mg | 19% | |
*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.
