Okra Gumbo with Chicken Andouille Sausage
Dive into the rich, soul-warming flavors of Okra Gumbo with Chicken Andouille Sausage, a classic Cajun-inspired dish bursting with bold ingredients and aromatic spices. This hearty homemade gumbo begins with a deep, nutty roux—crafted to perfection—before being layered with tender chicken thighs, smoky slices of chicken andouille sausage, and fresh okra for added texture and depth. Seasoned with thyme, paprika, cayenne, and a medley of colorful vegetables, the gumbo’s irresistible broth is simmered to bring out notes of robust, spicy flavor. Served over fluffy white rice and finished with vibrant garnishes of parsley and green onions, this one-pot wonder promises a comforting balance of savory and earthy delights that complement family dinners or celebratory gatherings alike. Keywords: okra gumbo, chicken andouille sausage, Cajun recipe, easy gumbo, comfort food, Southern cuisine, gumbo with rice.
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Recipe Information
Ingredients
- 0.5 cups vegetable oil
- 0.5 cups all-purpose flour
- 1 large yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 3 cups okra, sliced
- 12 ounces chicken andouille sausage, sliced into rounds
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 cups low-sodium chicken broth
- 1 14.5-ounce can canned diced tomatoes, with juice
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoons ground cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 4 cups long-grain white rice, cooked (for serving)
- 2 tablespoons chopped parsley (for garnish)
- 2 tablespoons sliced green onions (for garnish)
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Once the oil is hot, whisk in the flour to create a roux. Cook and stir continuously until the roux turns a deep brown color, about 10–15 minutes. Be careful not to burn it.
Stir in the chopped onion, green bell pepper, celery, and minced garlic. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the sliced okra and cook for another 5 minutes, stirring occasionally, to reduce its sliminess.
Stir in the chicken andouille sausage and chicken thighs, cooking for about 5 minutes, until the chicken is browned.
Pour in the chicken broth and diced tomatoes with their juices. Stir well to combine.
Add the bay leaves, dried thyme, paprika, cayenne pepper (if using), salt, and black pepper. Bring the gumbo to a gentle boil.
Reduce the heat to low and let the gumbo simmer uncovered for 45–50 minutes, stirring occasionally, until the chicken is tender and the flavors are well combined.
Taste and adjust seasoning as needed.
To serve, ladle the gumbo over cooked white rice in bowls. Garnish with chopped parsley and sliced green onions. Enjoy!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 5.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 993 mg | 21% | |
*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.
