Okra Gumbo With Chicken & Andouille Sausage Recipe

Name: Okra Gumbo With Chicken & Andouille Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 3/4 cup all-purpose flour; 4 tablespoons creole seasoning; 1 cup onion, diced; 1/2 cup red bell pepper, diced; 1/2 cup celery, diced; 1 1/2 cups andouille sausages, diced; 3 tablespoons garlic, chopped; 1 cup okra, trimmed and sliced; 6 cups cold chicken stock; 2 bay leaves; 4 chicken thighs (large size, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning); 2 tablespoons Worcestershire sauce; hot sauce, to taste; kosher salt, if necessary; 2 tablespoons Italian parsley, chopped; 1/4 cup green onion, thinly Sliced; creole boiled rice, for serving

Servings: persons

1/2 cup vegetable oil
3/4 cup all-purpose flour
4 tablespoons creole seasoning
1 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1 1/2 cups andouille sausages, diced
3 tablespoons garlic, chopped
1 cup okra, trimmed and sliced
6 cups cold chicken stock
2 bay leaves
4 chicken thighs (large size, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning)
2 tablespoons Worcestershire sauce
hot sauce, to taste
kosher salt, if necessary
2 tablespoons Italian parsley, chopped
1/4 cup green onion, thinly Sliced
creole boiled rice, for serving

1
Mix your onion, celery, and bell pepper together: The Holy Trinity.
2
Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
3
Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
4
Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
5
Serve with Creole Boiled Rice, crusty French bread.
6
Garnish with green onions, and the parsley.

1188

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup vegetable oil, 3/4 cup all-purpose flour, 4 tablespoons creole seasoning, 1 cup onion, diced, and more.

Yes, Okra Gumbo With Chicken & Andouille Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Okra Gumbo With Chicken & Andouille Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions