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Chicken and Okra Gumbo
5.0 (5517 reviews)
Our easy chicken and okra gumbo is simplified with premade rotisserie chicken. But the hearty soup still requires some effort — the flavor key is the rich, dark roux, which cooks for more than an hour. Finish the stew with jerk seasoning and a hit of funky Louisiana-style hot sauce like Tabasco.
Total Time165
Servings?
3905
Caloriesper servingNutrition Information
3905
Calories
203 g
Fat
386 g
Carbs
142 g
Protein
28 g
Fiber
50 g
Sugar
Ingredients
- 1 cup all-purpose flour
- Vegetable oil
- 1 large white onion, cut into 1/2-inch dice
- 3 large celery ribs, cut into 1/4-inch dice
- 2 green bell peppers, cut into 1/2-inch dice
- 3 garlic cloves, finely chopped
- 6 cups chicken stock or low-sodium broth
- 6 ounces andouille links, thinly sliced
- 2 bay leaves
- 2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning
- 1 tablespoon dried thyme
- 1 tablespoon smoked hot paprika
- 3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick
- One 3 1/2-pound rotisserie chicken—meat shredded, skin and bones discarded
- Salt and freshly ground pepper
- Tabasco
- Steamed rice, for serving
- 2 scallions, thinly sliced
Instructions
- 1In a large enameled cast-iron Dutch oven, whisk flour with oil until smooth. Cook roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add onion, celery, bell peppers, and garlic and cook over moderately low heat, stirring, until onion is translucent, about 20 minutes.
- 2Gradually add stock to Dutch oven, whisking until smooth. Add andouille, bay leaves, jerk paste, thyme, and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
- 3Add okra to Dutch oven and simmer until tender, 15 minutes. Stir in chicken meat and season gumbo with salt, pepper, and Tabasco. Discard bay leaves, then ladle gumbo over rice. Garnish with scallions and serve with hot sauce.