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Okra Gumbo With Chicken & Andouille Sausage

The aroma alone transports me back to my grandmother’s kitchen in New Orleans. I remember standing on a stool, mesmerized as she stirred a dark roux, the very foundation of a good gumbo. The air, thick with the scent of spices, chicken, and sausage, promised a feast that nourished both body and soul – a tradition passed down through generations, now ready for me to share with you.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 4
Yield: About 8 cups
Dietary Type: Varies (can be gluten-free if served with rice)

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

Equipment Needed

Cast iron Dutch oven
Whisk
Cutting board
Knife

Instructions

Prepare your “Holy Trinity”: Combine the diced onion, celery, and red bell pepper in a bowl. This mixture is the aromatic base for the gumbo.
In a cast iron Dutch oven, heat the vegetable oil over medium heat. Once the oil is hot, whisk in the all-purpose flour.
Continuously whisk the flour and oil together to create a roux. This is a crucial step. Cook the roux, stirring constantly, until it reaches a milk chocolate color. This process can take about 20-30 minutes, and requires patience. Be careful not to burn the roux, as it will ruin the flavor of the gumbo. A burnt roux will taste bitter and require you to start over. Reduce heat if needed.
Add the diced andouille sausage, 1 tablespoon of the Creole seasoning, and 3/4 of the “Holy Trinity” (onion, celery, and bell pepper mixture) to the Dutch oven. Cook, stirring often, for about 10 minutes, or until the vegetables begin to soften. This infuses the sausage flavor into the vegetable base.
Add the cold chicken stock, remaining Creole seasoning, sliced okra, the remaining “Holy Trinity”, and chopped garlic. Stir to combine all the ingredients. The cold stock helps to stop the roux from clumping.
Bring the gumbo to a boil, then reduce the heat to a simmer. Add the cubed chicken thighs that have been liberally seasoned with Creole Seasoning.
Let the gumbo simmer, uncovered, for at least 2 hours, stirring occasionally. This allows the flavors to meld together and the chicken to become tender. If the gumbo becomes too thick, you can add a little more chicken stock.
About 10-15 minutes before you’re ready to serve, add the Worcestershire sauce, and hot sauce to taste. Also, add 1/2 of the sliced green onions.
Taste and adjust the seasoning with kosher salt if necessary. Remember that the Creole seasoning and andouille sausage already contribute salt, so taste carefully before adding more.
Serve the gumbo hot over Creole boiled rice. Garnish with the remaining sliced green onions and chopped Italian parsley. Serve with crusty French bread for soaking up the delicious sauce.

Expert Tips & Tricks

Mastering the Roux: The roux is the heart of the gumbo. Low and slow is the key. Don’t rush it, and keep stirring to prevent burning. If you’re nervous about making a roux on the stovetop, you can bake it in the oven. Combine the flour and oil in a baking dish and bake at 350°F (175°C) for 1-1.5 hours, stirring every 15-20 minutes, until it reaches the desired color.
Okra’s Sliminess: To reduce the sliminess of okra, you can sauté it separately in a little oil before adding it to the gumbo. Roasting the okra also helps to reduce sliminess.
Make-Ahead Magic: Gumbo is even better the next day! The flavors have more time to meld together. You can make the gumbo a day or two in advance and store it in the refrigerator.
Spice Level: Adjust the amount of hot sauce to your preference. Start with a small amount and add more to taste. You can also serve additional hot sauce on the side for those who like it extra spicy.

Serving & Storage Suggestions

Serve the okra gumbo hot over a bed of fluffy Creole boiled rice. A sprinkle of fresh parsley and a few slices of green onion add a pop of color and freshness. Offer crusty French bread for soaking up every last drop of the flavorful broth.

Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To reheat, gently simmer the gumbo on the stovetop until heated through. You may need to add a little chicken stock if it has thickened too much during storage. You can also reheat it in the microwave, but be sure to stir it occasionally to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	704 kcal	35%
Total Fat	46g	71%
Saturated Fat	9g	43%
Cholesterol	90mg	29%
Sodium	688mg	28%
Total Carbohydrate	42g	13%
Dietary Fiber	3g	12%
Sugars	10g	–
Protein	30g	59%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Seafood Gumbo: Replace the chicken with shrimp, crab, and oysters for a classic seafood gumbo. Add the seafood during the last 15-20 minutes of cooking, as it cooks quickly.
Vegetarian Gumbo: Omit the chicken and andouille sausage, and use vegetable stock instead of chicken stock. Add extra vegetables, such as sweet potatoes, corn, and zucchini. You can also add beans or lentils for protein.
Gluten-Free Gumbo: Use a gluten-free flour blend for the roux and ensure that all other ingredients are gluten-free. Serve with rice or quinoa.
Spicy Gumbo: Add more hot sauce or a pinch of cayenne pepper to increase the heat. You can also use a spicier andouille sausage.
Smoked Turkey Gumbo: Substitute the chicken thighs with smoked turkey legs or wings for a smoky flavor.

FAQs (Frequently Asked Questions)

Q: How dark should the roux be?
A: The roux should be a milk chocolate color. This requires patience and constant stirring to prevent burning. A darker roux will have a deeper, nuttier flavor.

Q: Can I use frozen okra?
A: Yes, you can use frozen okra. However, fresh okra tends to have a better texture. If using frozen okra, add it directly to the gumbo without thawing.

Q: What if my gumbo is too thin?
A: If your gumbo is too thin, you can simmer it for a longer period of time to allow it to reduce. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the gumbo during the last 15 minutes of cooking.

Q: Can I make gumbo in a slow cooker?
A: Yes, you can make gumbo in a slow cooker. Brown the sausage and vegetables in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the chicken during the last hour of cooking.

Q: What is Creole seasoning?
A: Creole seasoning is a blend of spices commonly used in Creole cuisine. It typically includes paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. You can find it in most grocery stores, or you can make your own blend at home.

Final Thoughts

There’s a magic in a simmering pot of gumbo, a warmth that spreads far beyond the kitchen. It’s an invitation to gather, to share stories, and to savor the rich tapestry of flavors that define Creole cuisine. Don’t be intimidated by the roux – embrace the process, and you’ll be rewarded with a deeply satisfying and unforgettable dish. Whether you’re a seasoned cook or a kitchen novice, I encourage you to try this Okra Gumbo with Chicken & Andouille Sausage. Feel free to adjust the recipe to your liking, and don’t hesitate to share your feedback! It pairs beautifully with a crisp, cold beer or a dry white wine. Bon appétit!

Okra Gumbo With Chicken & Andouille Sausage Recipe