Easy Okra Gumbo done right! With rich, authentic flavors and incredibly delicious taste, this protein-loaded southern comfort food dish will have your family begging for more. That’s a guarantee!
Gumbo is a traditional Louisiana Creole dish and comforting soul food. This surprisingly easy chicken, shrimp, okra, and rich chocolate-colored roux all blend deliciously together.
It is versatile because you can choose chicken, meat, seafood, andouille sausage, and ham for a mouthwatering stew.
A heart-warming soul-pleasing dish that will hook you with just one taste. This gumbo is SOOO worth the effort and time you put into it – guaranteed!!! I have never been disappointed.
Chicken, Shrimp, and Okra Gumbo
Gumbo (an African word for okra) is a traditional Louisiana Creole dish and comforting soul food. Surprisingly easy, chicken, shrimp, and okra, and rich chocolate-colored roux all blend deliciously together.
The key to a great gumbo is the roux – a roux is basically equal parts of oil and flour stirred together to eliminate the floury taste.
With gumbo, the stirring is prolonged to achieve a chocolate color to intensify the stew’s flavor. And it does make a HUGE difference tastewise.
The fusion of West African, French, Spanish, and Choctaw cultures creates an incredible flavor explosion. The rich roux and holy trinity (diced onion, celery, and green peppers inspired by France’s mirepoix) and gumbo filé (sassafras tree leaves) are mouthwatering.
Gumbo vs. Jambalaya
Those who were born in the Cajun or Creole culture wonder at this question. How could anyone not know the difference?
Please forgive! They’re both mouthwatering and have authentic Creole seasoning. However, they have some serious differences.
First, gumbo is served over rice, and jambalaya (a close relative of Spain’s paella – see photo above) is rice.
Second, gumbo has an incredible roux that jambalaya may or may not have.
Third, jambalaya is served with hot sauce, while adding hot sauce to your bowl of gumbo may offend the chef.
Recipe Ingredients
Once you look past the ingredients, you understand that it is not a scary process – it’s straightforward and no more complicated than making stew.
- Skinless Chicken Thighs – I love the thighs because they’re juicier and cheaper. They cook better if you leave the bone in. You can also add andouille sausage, and if you have a hunter in the family, wild game, like venison or duck, also goes well in the gumbo.
- Flour – A neutral-flavored thickener for sauces, soups, and stews. You can use a gluten-free version. Rice flour or other gluten-free flour can substitute regular flour. You do need something similar to make the roux.
- Celery – A vital ingredient in the holy trinity that is a staple in Cajun and Creole cooking. It adds a slight saltiness and subtle flavor.
- Creole Seasoning – Don’t forget to make your own Creole seasoning – a pantry staple. It adds depth and richness to every gumbo and other dish, plus it’s quick to put together and can be easily customized for personal preference.
- Smoked Paprika – Red pepper without heat and a delicious smoky flavor that enhances whatever recipe that has it.
- Thyme. I prefer fresh, but dried will work fine. The menthol flavor adds depth to stews and soups. I especially love it with chicken.
- Tomatoes – This fantastic veggie adds the balancing effect of acidity and a beautiful red color to sauces, soups, and stews. Here’s how to cut tomatoes.
- Shrimp – My favorite and cheapest seafood is shrimp. The shells are full of flavor and make an excellent seafood broth to intensify flavors in whatever dish you’re making. Crab works and crawfish, too.
- Okra – I had previously made another gumbo without okra, but I threw in some okra into the mix this time. Yes! When you get older, you get wiser and try not to ditch your vegetables. Feel free to leave it out or check out this okra-free Gumbo Recipe. You can leave it out if you don’t like okra. However, it not only helps thicken the gumbo, but it’s also a healthy veggie. If you want to replace it as a vegetable, green beans, zucchini, or nopales will make a delicious gumbo.
- Gumbo filé – A natural thickener that adds a distinctive tea-like flavor. It’s made from the leaves of the sassafras tree; think of rootbeer without sugar. Most chain supermarkets or grocery stores with an ethnic food section should have it. Gumbo has to have okra or gumbo filé, or it’s not gumbo; it’s soup. I love to use both, but I won’t tell anyone if you decide to leave it out.🤫
How to Make Okra Gumbo
- Season the chicken – Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy-bottomed Dutch oven.
- Cook the chicken until browned on both sides and remove. Set aside . (Photos 1 & 2)
- Add butter and flour to the Dutch oven and stir until smooth. (Photo 3)
- Make the roux – Cook on low heat, stirring continuously, for about 20 minutes or until it turns a rich dark brown color–just like chocolate. Don’t walk away from the stove during this process. It might burn. (Photo 4)
- The holy trinity – When you have achieved your desired color, add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes, stirring frequently. (Photo 5 & 6)
- Season it – Then add the chicken, Creole seasoning, chicken bouillon or cubes, paprika, thyme, and let it cook for another 5 minutes. (Photo 7 & 8)
- Add the tomatoes and broth – Then pour in the can of tomatoes and about 6 cups of chicken stock, bring to a boil, and let it simmer for about 45 – 50 minutes. (Photo 9)
- Add the shrimp and okra and simmer for 5 more minutes. Stir in filé powder, green onions, and chopped parsley. Adjust thickness soup and flavor with broth or water and salt.(Photo 10)
Tips and Tricks
- Don’t get distracted while making the roux. Have everything chopped and ready to go before so you can concentrate and not let it burn.
- Be patient – The key to a great gumbo is the roux. Basically, it is equal parts of oil and flour, stirred together to eliminate the floury taste. In gumbo, the stirring is prolonged to achieve a chocolate color and intensify the stew’s flavor. And it does make a HUGE difference tastewise.
- The right timing – Adding the okra during the last 5 minutes will help cut the slime. Some swear that if you saute the okra first, then add it to the gumbo, it won’t be slimy.
- Leftovers? Gumbo will last in the fridge for up to 5 days. Or you can freeze it.
- Make it ahead. You can even make this Chicken Shrimp and Okra Gumbo ahead for the holidays. And it tastes even better the following day. I usually make it without the shrimp, then add them to the gumbo when reheating, so they’re not rubbery.
FAQs
I prefer to add it during the last 5 minutes of cook time.
If you add it too soon, it can make it slimy. Try not to add it until 5 minutes before it’s ready. You can try sauteing before adding it to the gumbo—however, some people like the texture.
Okra also acts as a thickener. Some people love okra’s slightly slimy texture, while others detest it. My recipe has tomatoes, which I find the acidity in the tomatoes tends to tame that issue down.
You can leave it out, or you can try my Seafood Gumbo without okra. If you don’t use okra, you’ll need gumbo filé powder to make it authentic gumbo.
What to Serve with Okra Gumbo
The first thing that comes to my mind is that you absolutely have to have good white rice. Fill the bowl half-full of rice and serve Chicken Shrimp and Okra Gumbo over the top. Enjoy!
My choice of sides usually includes cornbread, potato salad, and corn on the cob. If it’s summertime, I love a good side salad to go with it. 👌
More Soul Food Recipes
- Dirty Rice – Don’t let the name scare you. It is sooo good! With the smokiness of bacon and goodness of beef, no one will notice it’s an excellent way to eat liver.
- Chicken & Waffles – Breakfast or dinner, it doesn’t matter. This dish is great anytime. The crisp sweetness with crunchy fried chicken is food for the soul.
- Southern Mustard Greens – The typical soul food/Southern comfort food is as healthy as comforting. Did I tell you bacon is a healthy food?
- Smoked Pork Chops – This is the best way I have ever made pork chops. So juicy and mouthwatering.
Okra Gumbo
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Ingredients
- 3-3 ½ pounds skinless chicken thigh
- ¼ cup (56.7 g) unsalted butter
- ¼ cup (56 ml) canola oil
- ½ cup (62.5 g) flour
- 1 medium onion diced
- 1 tablespoon (8 g) minced garlic
- 1 medium green bell pepper, diced
- 1 cup (101 g) chopped celery, about 3 sticks
- 1 tablespoon (14.8 g) Creole Seasoning, adjust to preference
- 1 tablespoon (14.8 g) chicken bouillon powder or 1 cube
- ½ tablespoon (7.4 g) smoked paprika
- 1 tablespoon (14.8 g) thyme fresh or dried
- 1 14-oz diced can tomatoes
- 6 cups (1.4 L) or more chicken stock or water
- 1 pound (453.6 g) shrimp, peeled and deveined
- 1-2 cups chopped okra
- 1- tablespoon (14.8 g) gumbo file
- 2 green onions, chopped
- ¼ cup (15 g) chopped parsley
Instructions
- Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy-bottomed Dutch. Cook the chicken until browned on both sides and remove. Set aside.
- Add butter, oil, and flour stir until smooth.
- Cook on low heat, stirring continuously, for about 20 minutes or until it turns a rich dark brown color – just like chocolate. Don’t walk away from the stove during this process. It might burn.
- When you have achieved your desired color, add the onion, garlic, green pepper, and celery and cook for 8- 10 minutes – stirring frequently. Then add the chicken, Creole seasoning, chicken bouillon or cubes, paprika, thyme, and let it cook for another 5 minutes.
- Then pour in the can of tomatoes and about 6 cups of chicken stock, bring to a boil, and let it simmer for about 45 – 50 minutes. Add the shrimp and okra and simmer for 5 more minutes.
- Stir in file powder, green onions, and chopped parsley.
- Adjust thickness soup and flavor with broth or water and salt.
Tips & Notes:
- Don’t get distracted while making the roux. Have everything chopped and ready to go before so you can concentrate and not let it burn.
- Be patient –The key to a great gumbo is the roux. Basically, it is equal parts of oil and flour, stirred together to eliminate the floury taste. In gumbo, the stirring is prolonged to achieve a chocolate color and intensify the stew’s flavor. And it does make a HUGE difference tastewise.
- The right timing – Adding the okra during the last 5 minutes will help cut the slime. Some swear that if you saute the okra first, then add it to the gumbo, it won’t be slimy.
- Leftovers? Gumbo will last in the fridge for up to 5 days. Or you can freeze it.
- Make it ahead. You can even make this Chicken Shrimp and Okra Gumbo ahead for the holidays. And it tastes even better the following day. I usually make it without the shrimp, then add them to the gumbo when reheating, so they’re not rubbery.
- You can find gumbo file at Walmart and some supermarkets in the spice department, depending on your location. If all else fails you can order it online from Walmart.
- You can still make this dish even without the gumbo file.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Florine johnson says
Where can you find the gumbo file and in what department in the store
ImmaculateBites says
It ‘s available at Walmart and some supermarket in the spice department, depending on your location. If all else fails you can order it online from Walmart .
Jamie Nealy says
SHould i leave the oil from cooking the chicken in the pan to start the roux?
ImmaculateBites says
Yes you may.
JOhn says
Hi, am I able to make the roux with rice flour? Thank you for the recipe!
ImmaculateBites says
Hi John. You sure can, replace flour with rice flour .
Chris says
The recipe says to make the roux then set aside to cool. At what step do you put it back into the pot?
ImmaculateBites says
It’s just enough time for you to chop your vegetables. You may proceed immediately, if desired.
Wes says
I made this once, couple of things tweaked, and it turned out great. I do have a question…do you make your roux in a cast enamel pot all of the time? I made mine in a cast iron. It all turned out okay in the end, but mine seemed more thick and i wasnt able to sautee the veggies in it. The roux just kind of stuck to them instead. The pot I made had great flavor but i was hoping for slightly thicker consistency this next time. Thanks for the recipe.
ImmaculateBites says
Yes, I make it in a cast iron all the time. Add about a tablespoon of oil to it next time.
Wes says
I actually did that and still same result. I don’t think it affects the gumbo much, if at all. I just notice the picture of your roux looks much more thin and glossy. It turned out fine in the end, anyhow. Thank you for the response.
Ashade says
Roux consistently changes from thick to thin as it cooks. The water from the veggies will thin it out too. It should be thin after about 40 min on low heat and whisking the whole time.
JoeB says
The roux thickens because the water released from the vegetables mixes with the flour (like flour and water paste). Just keep stirring and it all works out just fine because of the oil. Saute. For a thicker roux, increase the ratio of flour to oil. i.e. add more flour, at the beginning, by the tablespoons so that end result is what you want. I used to do that until I realized the consistency of the end result is slightly less than gravy (imo). I enjoy thick gravy. Experiment!
Jessica Marchand says
This was delicious! My husband absolutely ADORES gumbo, but it is a rare treat in our house. Your recipe was so easy to follow and despite not being able to find file powder, got such rave reviews. Can’t wait to eat it again for dinner tonight!
imma africanbites says
I’m glad it was a hit, Jessica. And thank you for taking the time to let me know.
Carolyn Silvius Torres says
Hi Imma!
Thank you so much for your delicious gumbo recipe! My husband is allergic to pork, so I left out the sausage, and I didn’t have any file powder. I put the fresh okra in at the end just like you said, and a extra can of crushed tomatoes to make it last longer. It came out perfectly thick but not slimy, and it’s the BEST gumbo I EVER had.
imma africanbites says
Yaaay! So happy it turned out well for you. Now you got me wanting to make one. 🙂
Jasmine says
Imma, thank you so much for this recipe!! Last time I made it I didn’t have the file to thicken it and give it that perfect flavor. I went out and bout some and I’m so excited to cook this dish again. 🙂 Even though I didn’t have the file last time this dish was still delectable!! The flavors reminded me of gumbo I had when I was younger and warmed me heart and soul. 🙂 Thank you again!!
imma africanbites says
You’re welcome, Jasmine. And thanks for taking the time to share your thoughts on this.
Ellen O'Neal says
I haven’t made it yet, but at what point do you remove the chicken from the bone?
ImmaculateBites says
Hi Ellen, I didn’t remove the Chicken from the bone. This gumbo uses bone-in chicken . Boneless would work here too.
Joe says
Dear Imma,
Thank you for the recipe. I have been cooking for my wife for 20 years. Yesterday, she looked at me and said, “this is the best dish I have ever eaten.” I gave pushback as we have eaten in San Sebastian Spain, Bologna Italy, among other foodie towns but she held firm. It is the best gumbo I have tasted but might rank lower than a lobster in red sauce I ate in Venice, but your gumbo was not granted that ambiance so that may be an unfair comparison. One of my food indulgences is fried okra. This may be my new okra recipe of choice as the okra simmered in your recipe was the best okra I have tasted.
Sincerely,
Joe
imma africanbites says
Thank you so much for all the kind words, Joe. I appreciate it. You just made my day! Send my regards to your wife. 🙂
Christi schantz says
Trying for the first time. Though every time I’ve had gumbo, it’s had rice in it. So I’ve added rice, hoping it turns out. Also added polish kielbasa but followed the rest to a tee. Fingers crossed.
ImmaculateBites says
Waiting to hear how it works out for you.
Ashley says
This is served on top of rice in New Orleans. Rice is not cook in with it. 🙂
ladyjay says
just to clarify, gumbo is typically served OVER rive in a bowl…the rice is cooked separately, then served together. if you’ve had “gumbo with rice in it” someone either already plated it up for you or you are eating jambalaya.
Toni Hopkins-Garcia says
I just made this for the second time. I add a little sausage to it and I must say it is amazing! Thank for sharing this is one my kids will grow up on!
ImmaculateBites says
Awesome! Thanks for taking the time to share your feedback.
Hippolyte Jumonville says
Okra AND file powder: NO, NO, NO, NO, NO!! No New Orleanian would ever use them together! It’s either gumbo file or gumbo (= okra) with okra. Sauteed okra is always necessary to overcome the gelatinous quality of okra, and file is used because it is strong thickener. Too much file and the gumbo tastes slimy. Fifth generation New Orleanian born and reared in Faubourg Clouet. I know whereof I speak, comrades…..
Ashley says
My husband loves Okra and file and is New Orleans born and bred. 🙂
Elisabeth says
Hi, Imma! Thanks for the recipe! I made this recently using fresh okra and the whole thing turned out sooo slimy from the okra!! The flavor was great but the texture was not enjoyable. Is that how it’s supposed to be, or is there a technique of prepping the okra to keep it from turning the dish slimy?
ImmaculateBites says
No it’s not! When did you add the okra? I usually add it the last 5 minutes, helps cut out the slim.
Tracy says
My mom told me to Sauté the okra first before adding it to the gumbo. That gets rid of the slime.
Becki Ward says
Do you add the shrimp & okra the last 5 minutes?
Also, have you ever substituted any other type of sausage other than Andoouilli & if so, what kind?
ImmaculateBites says
Yes I do. Alternatively you can use chorizo , Kielbasa or any smoked sausage.
Loree says
I love okra but rarely can find it fresh in the Pacific Northwest. I assume you can use frozen okra? Also your directions mention adding sausage (it keeps getting better and better!) after browning the chicken but your list of ingredients don’t include sausage. What kind and how much sausage should I use? Thanks for the wonderful recipe!
ImmaculateBites says
Hi Loree!
Yes, I do use frozen okra. It’s had to get fresh okra sometimes. And 8 ounce smoked andouille sausage is best.
Happy Cooking !!!