Description

Chicken and Andouille Sausage Gumbo with Okra is a classic Louisiana dish featuring tender chicken thighs, smoky andouille sausage, and fresh okra simmered together in a rich, deeply flavored roux-based broth. This hearty Cajun Creole soup is infused with bell pepper, celery, onions, garlic, and aromatic spices, delivering a comforting and satisfying Southern-style meal best served over fluffy white rice.

Ingredients

Roux

2 tablespoons vegetable oil
2 tablespoons all-purpose flour

Meat

1 pound chicken thighs, diced
12 oz andouille sausage, sliced

Vegetables & Aromatics

1 small onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup sliced okra

Liquids & Seasonings

4 cups chicken broth
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish & Serving

2 tablespoons chopped parsley
Cooked white rice for serving

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Instructions

Prepare the roux: Heat vegetable oil in a large pot over medium heat. Stir in the all-purpose flour constantly until the mixture turns a golden brown color, forming a roux. This process builds the gumbo’s signature deep and nutty flavor.
Brown the meats: Add the diced chicken thighs and sliced andouille sausage to the roux. Cook them until they are lightly browned on all sides, which enhances their flavor and texture in the gumbo.
Sauté the vegetables: Stir in diced onion, green bell pepper, and celery into the pot. Cook until the vegetables are softened and fragrant, about 5 minutes, which boosts the gumbo’s aromatic base.
Add garlic: Incorporate the minced garlic and cook it for one minute until fragrant, being careful not to burn it.
Combine remaining ingredients: Stir in the sliced okra, chicken broth, paprika, cayenne pepper (if using), dried thyme, salt, and black pepper. Mix well to combine all flavors.
Simmer the gumbo: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 35 to 40 minutes. This allows the flavors to meld beautifully and the broth to thicken slightly.
Finish and serve: Remove from heat and garnish with chopped parsley. Serve the gumbo hot over cooked white rice for an authentic and hearty Southern meal.

Notes

The darker the roux, the deeper and more complex the flavor of the gumbo.
Adjust the amount of cayenne pepper based on your preferred spice level.
Leftover gumbo can be stored in the refrigerator for up to 3 days and often tastes better the next day as flavors continue to develop.
Use chicken thighs for juicier, more flavorful meat compared to breasts.
Fresh okra adds authenticity, but frozen okra can be used as a substitute.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Cajun / Creole