Rooster Gumbo with Tomatoes and Okra Recipe

Name: Rooster Gumbo with Tomatoes and Okra
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quarts chicken stock or canned low-sodium broth; 2 pounds meaty ham hocks; 2 bay leaves; 1 1/4 cups plus 2 tablespoons vegetable oil; One 6-pound rooster or roasting chicken, quartered; 1/2 cup Jan's Spice Mix; 2 cups all-purpose flour; 6 celery ribs, cut into 1/2-inch dice; 2 large Spanish onions, cut into 1/2-inch dice; 4 jalapenos, seeded and thinly sliced; 2 large red bell peppers, cut into 1/2-inch dice; 2 large yellow bell peppers, cut into 1/2-inch dice; 2 large poblano chiles, cut into 1/2-inch dice; 2 pounds okra, sliced 1/2 inch thick; 6 garlic cloves, minced; 1 1/2 pounds plum tomatoes, chopped; 1/2 pound andouille sausage, sliced 1/4 inch thick; 6 large scallions, white and light green parts, thinly sliced; One 1 1/4-ounce jar file powder (scant 1/2 cup; see Note); Salt

Try this homemade Rooster Gumbo with Tomatoes and Okra recipe the whole family will love. Made with chicken stock, ham hocks, bay leaves and vegetable o…

This Rooster Gumbo with Tomatoes and Okra relies on simple, everyday ingredients such as meaty ham hocks, bay leaves, jan's spice mix and all-purpose flour. It comes together quickly and makes 4 servings, at about 1828 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

6 quarts chicken stock or canned low-sodium broth
2 pounds meaty ham hocks
2 bay leaves
1 1/4 cups plus 2 tablespoons vegetable oil
One 6-pound rooster or roasting chicken, quartered
1/2 cup Jan's Spice Mix
2 cups all-purpose flour
6 celery ribs, cut into 1/2-inch dice
2 large Spanish onions, cut into 1/2-inch dice
4 jalapenos, seeded and thinly sliced
2 large red bell peppers, cut into 1/2-inch dice
2 large yellow bell peppers, cut into 1/2-inch dice
2 large poblano chiles, cut into 1/2-inch dice
2 pounds okra, sliced 1/2 inch thick
6 garlic cloves, minced
1 1/2 pounds plum tomatoes, chopped
1/2 pound andouille sausage, sliced 1/4 inch thick
6 large scallions, white and light green parts, thinly sliced
One 1 1/4-ounce jar file powder (scant 1/2 cup; see Note)
Salt

1
In a large stockpot, bring the stock, ham hocks and bay leaves to a boil.
2
Cover and keep at a slow, steady simmer over low heat.
3
In a very large, deep skillet, heat 1 1/4 cups of the oil until shimmering.
4
Season the chicken quarters all over with 1/4 cup of Jan's Spice Mix.
5
Working in 2 batches, sear the chicken over moderate heat until deeply browned, about 5 minutes per side.
6
Transfer to a plate.
7
Add the chicken to the stock, cover and simmer until cooked through, about 30 minutes for the breasts and 50 for the legs.
8
As the chicken is done, transfer it to a bowl.
9
Continue to simmer the ham hocks until tender, 10 minutes longer, then transfer to the bowl.
10
Skim the fat from the stock and keep warm.
11
Meanwhile, pour the oil from the deep skillet into a large cast-iron skillet.
12
Heat the oil.
13
Whisk in the flour and cook over moderately high heat, whisking constantly, until a deep brown roux forms, about 8 minutes.
14
Scrape the roux into a heatproof bowl.
15
In the very large, deep skillet, heat the remaining 2 tablespoons of oil.
16
Add the celery and onions and cook over moderately low heat, stirring occasionally, until slightly softened, about 12 minutes.
17
Add the jalapenos, bell peppers and poblanos and cook, stirring occasionally, until softened, about 10 minutes.
18
Add the okra, garlic and the remaining 1/4 cup of Jan's Spice Mix and cook over moderate heat, stirring, until fragrant, about 5 minutes.
19
Add the tomatoes and simmer until most of the liquid has evaporated, about 5 minutes.
20
Whisk the roux into the warm stock and simmer over low heat, whisking until smooth.
21
Stir in the cooked vegetables and simmer for 30 minutes, skimming the fat from the surface of the gumbo occasionally.
22
Meanwhile, pull the meat from the chicken and ham hocks and cut it into 1-inch pieces.
23
Add the meat to the gumbo along with the andouille and simmer for 10 minutes.
24
Add the scallions, whisk in the fie powder and simmer for 5 minutes.
25
Season with salt and serve.

1828

kcal

Calories

104

Fat

121

Carbs

105

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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Frequently Asked Questions

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

You need 20 ingredients. The key ingredients include: 6 quarts chicken stock or canned low-sodium broth, 2 pounds meaty ham hocks, 2 bay leaves, 1 1/4 cups plus 2 tablespoons vegetable oil, and more.

Yes, Rooster Gumbo with Tomatoes and Okra 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.

Quick Info

Servings
4 servings
Calories
1828 kcal
Category
Meat & Poultry

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