Gumbo Okra Soup Hearty Cajun (Print Version)

A robust Cajun dish combining chicken, sausage, okra, and a flavorful dark roux broth.

# What You'll Need:

→ Proteins

01 - 12 oz boneless, skinless chicken thighs, cut into bite-size pieces
02 - 8 oz smoked andouille sausage, sliced

→ Vegetables

03 - 9 oz fresh or frozen okra, sliced
04 - 1 large onion, chopped
05 - 1 green bell pepper, chopped
06 - 2 celery stalks, chopped
07 - 3 cloves garlic, minced
08 - 2 tomatoes, diced or 14 oz canned diced tomatoes, drained
09 - 2 spring onions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)

→ Roux

11 - 1/2 cup all-purpose flour
12 - 1/4 cup vegetable oil

→ Liquids & Seasonings

13 - 6 cups chicken stock
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp smoked paprika
17 - 1/2 tsp cayenne pepper (adjust to taste)
18 - Salt and black pepper, to taste
19 - 1 tsp Worcestershire sauce
20 - Hot sauce, to taste (optional)

→ Optional

21 - Cooked white rice, for serving
22 - Filé powder, for thickening and flavor (optional)

# How to Make It:

01 - In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Gradually whisk in flour and stir continuously, cooking until the mixture reaches a deep chocolate brown color, about 15 to 20 minutes, taking care not to burn.
02 - Add chopped onion, green bell pepper, and celery to the roux. Sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook an additional minute.
03 - Add smoked sausage and chicken pieces to the pot. Sauté for 5 minutes until chicken is lightly browned.
04 - Incorporate sliced okra and cook for 3 to 4 minutes.
05 - Stir in diced tomatoes, chicken stock, bay leaves, dried thyme, smoked paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 to 50 minutes, stirring occasionally.
06 - Remove bay leaves. Adjust seasoning as necessary. For a thicker consistency, sprinkle filé powder off the heat. Serve hot over cooked white rice and garnish with sliced spring onions and chopped parsley. Add hot sauce to taste if desired.

# Additional Tips::

01 -
  • The dark roux is where the magic happens, creating a depth that makes your kitchen smell like a New Orleans restaurant.
  • It's forgiving enough for a weeknight dinner but impressive enough to serve when people drop by.
  • You can have everything simmering away while you set the table, making it feel effortless.
02 -
  • The roux needs your full attention—step away and it burns, and burned roux tastes bitter and ruins the whole pot.
  • Don't add cold stock to a hot roux or you'll get lumps; if you must, add it slowly while whisking constantly.
  • Filé powder is sprinkled on after cooking, never stirred into a hot gumbo or it becomes slimy instead of thickening the broth.
03 -
  • Make your roux ahead of time if you want to speed things up on the day you're cooking—it keeps in the fridge and saves you the most tedious part.
  • If your gumbo ever tastes flat, a pinch more cayenne or a splash of Worcestershire sauce will wake it right back up.
  • Andouille sausage is traditional, but any good smoked sausage works if that's what you can find.
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