Description

Chicken and Andouille Sausage Gumbo with Okra is a classic Louisiana dish featuring tender chicken, smoky sausage, and fresh okra simmered in a rich, flavorful roux-based broth. This hearty and comforting gumbo blends traditional Cajun spices and vegetables to create an authentic Southern-style meal perfect for family dinners or special occasions.

Ingredients

Roux

2 tablespoons vegetable oil
2 tablespoons all-purpose flour

Protein

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 & Spices

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

Make the Roux: Heat vegetable oil in a large pot over medium heat. Stir in flour and cook, stirring constantly, until the mixture turns golden brown to form a roux. This is the base that will give the gumbo its rich, nutty flavor.
Brown the Proteins: Add the diced chicken thighs and sliced andouille sausage to the roux. Cook until the chicken is lightly browned and the sausage releases its smoky aroma, about 5–7 minutes, stirring occasionally.
Sauté Vegetables: Stir in the diced onion, green bell pepper, and celery. Cook until the vegetables soften and become translucent, about 5 minutes, enhancing the gumbo’s depth and aroma.
Add Garlic: Stir in the minced garlic and cook for 1 minute more to release its fragrance without burning.
Incorporate Okra and Liquids: Add the sliced okra and pour in the chicken broth. Then sprinkle in the paprika, optional cayenne pepper, dried thyme, salt, and black pepper. Stir well to combine all ingredients evenly.
Simmer the Gumbo: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 35–40 minutes. This allows the flavors to meld together and the gumbo to thicken.
Finish and Serve: Taste and adjust the seasoning if needed. Garnish the gumbo with chopped parsley and serve hot over cooked white rice for a complete meal.

Notes

The darker the roux, the deeper and richer the gumbo’s flavor will be; be patient and careful not to burn it.
Adjust cayenne pepper according to your preferred spice level, or omit for a milder gumbo.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; flavors often improve overnight.

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