Okra Gumbo Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 50 mins
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Servings
6
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Calories
558 kcal
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Course
Main Course, Soup
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Cuisine
American
Okra Gumbo Recipe
Description
The Okra Gumbo Recipe starts with pan-seared chicken and tasso ham for a savory base. A roux made from peanut oil and flour is cooked until it reaches a deep chocolate color, providing both thickness and rich, nutty undertones. Aromatics like bell pepper, onion, celery, and garlic are cooked into the roux to build complexity.
After combining the browned meats and vegetables, the gumbo simmers with Cajun seasoning, chicken stock, and bay leaves for about an hour, allowing flavors to meld and the sauce to thicken. Finally, fresh sliced okra is added, which imparts a unique texture and further thickens the gumbo, complemented by chopped parsley for freshness.
The finished gumbo is spooned over white rice and garnished with additional parsley and optional red pepper flakes. This dish works well as a satisfying main, with its hearty ingredients and layers of flavor making it a comforting meal.
Ingredients
- 1 teaspoon olive oil
- 1 pound chicken thighs chopped - chicken breast is good too
- salt to taste
- black pepper to taste
- 12 ounces tasso ham chopped (or use andouille sausage, sliced into ¼ inch slices)
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 1 bell pepper chopped, medium
- 1 onion chopped, medium
- 1 celery chopped, medium stalk
- 3 cloves garlic chopped
- 2 tablespoons Cajun seasoning or more to taste
- 6 cups chicken stock
- 3 bay leaf
- ¾ pound okra sliced, fresh
- 4 tablespoons parsley + more for serving, chopped
- white rice for serving, cooked if desired
Instructions
- Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
- Season chicken with salt and pepper and add to the pan along with the tasso ham (or sliced andouille). Cook a couple minutes per side until browned. Set aside until ready to use.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate. I prefer a dark chocolate roux.
- Add peppers, onion, celery and garlic. Stir and cook about 5 minutes, covered.
- Add chicken and tasso ham (or andouille). Stir and cook for 1 minute.
- Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.
- Stir in okra and parsley and cook 15 minutes. The okra will help to thicken up the gumbo.
- Serve into a bowl, over white rice if desired, and garnish with extra parsley and red pepper flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 26g | 9% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 114mg | 38% |
| Sodium | 1093mg | 46% |
| Potassium | 925mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2433IU | 49% |
| Vitamin C | 44mg | 49% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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