Description

Chicken and Andouille Sausage Gumbo with Okra is a classic Louisiana dish featuring tender chicken, smoky andouille sausage, and fresh okra simmered in a richly spiced, flavorful broth. This hearty Southern-style gumbo combines a deeply browned roux with aromatic vegetables and spices, delivering comfort and warmth in every bowl. Perfect served over steamed white rice for a satisfying meal.

Ingredients

Roux and Protein

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 pound chicken thighs, diced
12 oz andouille sausage, sliced

Vegetables and Aromatics

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

Liquids and 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

Finishing Touches

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 and cook, stirring constantly, until the mixture turns a golden brown color to form a roux. This process develops a deep, nutty flavor essential to gumbo.
Brown the Meats: Add the diced chicken thighs and sliced andouille sausage to the roux and cook until they are lightly browned, which enhances their aroma and texture.
Sauté the Vegetables: Stir in the diced onion, green bell pepper, and celery. Cook these until they become soft and translucent, which builds the flavorful base of the gumbo.
Add Garlic: Incorporate the minced garlic and cook for an additional one minute, allowing its fragrant aroma to infuse the mixture.
Add Okra and Broth: Mix in the sliced okra, chicken broth, paprika, cayenne pepper if using, dried thyme, salt, and black pepper. These ingredients bring the distinct taste and Southern character to the gumbo.
Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 35 to 40 minutes. This slow simmer melds all flavors together and tenderizes the chicken.
Garnish and Serve: Remove from heat and sprinkle with freshly chopped parsley. Serve the gumbo hot over cooked white rice for a traditional and satisfying meal experience.

Notes

The darker the roux, the deeper and richer the gumbo’s flavor will be.
Adjust the cayenne pepper amount according to your preferred spice level for mild to spicy gumbo.
Leftover gumbo can be stored in the refrigerator for up to 3 days and often tastes even better the next day as flavors deepen.

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