Description

Chicken and Andouille Sausage Gumbo with Okra is a hearty and authentic Louisiana dish combining tender chicken, smoky andouille sausage, and fresh okra, simmered slowly in a rich, deeply flavored roux-based broth. This Southern classic is a perfect comforting meal served over fluffy white rice, full of bold Cajun spices and traditional vegetables.

Ingredients

Roux and Proteins

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
2 tablespoons chopped parsley
Cooked white rice for serving

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Instructions

Make the Roux: Heat the vegetable oil in a large pot over medium heat. Stir in the flour and cook continuously, stirring constantly, until the mixture turns a golden brown color. This forms the roux which is the flavor and thickening base of the gumbo.
Brown the Meat: Add the diced chicken thighs and sliced andouille sausage to the roux and cook until the meats are lightly browned on all sides, enhancing their flavor and color.
Sauté Vegetables: Stir in the diced onion, green bell pepper, and celery. Cook them in the pot until they become softened and fragrant, about 5 minutes.
Add Garlic: Mix in the minced garlic and cook for an additional 1 minute to bring out its aromatic flavor without burning.
Combine Remaining Ingredients: Stir the sliced okra into the pot followed by the chicken broth, paprika, optional cayenne pepper, dried thyme, salt, and black pepper. Mix everything thoroughly to combine 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, allowing the flavors to meld and the gumbo to thicken.
Finish and Serve: Garnish the gumbo with freshly chopped parsley. Serve hot over cooked white rice for a traditional presentation.

Notes

The darker you cook the roux, the deeper, richer the gumbo flavor will be—aim for a peanut butter color but be careful not to burn it.
Adjust the amount of cayenne pepper based on your preferred spice level or omit if you want a milder gumbo.
Leftover gumbo keeps well refrigerated for up to 3 days and flavors often improve after a day.

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