Name: Delicious Okra Gumbo
Ingredients: 1 tsp olive oil: This is used to sauté the chicken and enhance flavors. Olive oil is a heart-healthy option, adding a mild aroma and richness to the dish.; 1 lb chicken thighs (or chicken breast), chopped: Chicken provides a tender and juicy base for the gumbo. Thighs are preferred for their richness, but breasts work well too.; Salt and pepper to taste: Essential for seasoning, enhancing the dish’s flavors.; 12 oz tasso ham (or andouille sausage, sliced): Tasso is a highly seasoned ham which adds smokiness and depth. If unavailable, andouille sausage serves as a flavorful substitute.; ½ cup peanut or vegetable oil: This oil is key for making the roux; peanut oil has a higher smoke point and a subtle flavor that complements the dish.; ½ cup flour: Combined with oil to create the roux, which is the backbone of gumbo for thickening and flavor.; 1 medium bell pepper, chopped: This adds sweetness and color to the dish, balancing its savory flavors.; 1 medium onion, chopped: Onions contribute to the base flavor, adding savory depth.; 1 medium celery stalk, chopped: Celery adds a refreshing crunch and earthy flavor to the mix.; 3 cloves garlic, chopped: Garlic infuses the gumbo with aromatic flavors, taking it to the next level.; 2 tbsp Cajun seasoning (adjust to taste): This spice blend provides a robust flavor profile; it’s customizable based on your heat preference.; 6 cups chicken stock: A crucial ingredient for adding moisture and flavor; using homemade stock can elevate the taste.; 3 bay leaves: These add a subtle depth to the stew during the cooking process.; ¾ lb fresh okra, sliced: Okra, a hallmark in gumbo, adds a unique texture and slightly thickens the dish.; 4 tbsp chopped parsley + extra for serving: Fresh parsley adds a burst of color and a fresh flavor to the finished dish.; Cooked white rice, if desired: Rice is a traditional accompaniment to gumbo, absorbing the rich flavors and thick stew.

Description

Enjoy a flavorful Okra Gumbo—rich, hearty, and packed with Southern spices. A perfect comfort dish for any meal.

Ingredients

Scale

1 tsp olive oil: This is used to sauté the chicken and enhance flavors. Olive oil is a heart-healthy option, adding a mild aroma and richness to the dish.
1 lb chicken thighs (or chicken breast), chopped: Chicken provides a tender and juicy base for the gumbo. Thighs are preferred for their richness, but breasts work well too.
Salt and pepper to taste: Essential for seasoning, enhancing the dish’s flavors.
12 oz tasso ham (or andouille sausage, sliced): Tasso is a highly seasoned ham which adds smokiness and depth. If unavailable, andouille sausage serves as a flavorful substitute.
½ cup peanut or vegetable oil: This oil is key for making the roux; peanut oil has a higher smoke point and a subtle flavor that complements the dish.
½ cup flour: Combined with oil to create the roux, which is the backbone of gumbo for thickening and flavor.
1 medium bell pepper, chopped: This adds sweetness and color to the dish, balancing its savory flavors.
1 medium onion, chopped: Onions contribute to the base flavor, adding savory depth.
1 medium celery stalk, chopped: Celery adds a refreshing crunch and earthy flavor to the mix.
3 cloves garlic, chopped: Garlic infuses the gumbo with aromatic flavors, taking it to the next level.
2 tbsp Cajun seasoning (adjust to taste): This spice blend provides a robust flavor profile; it’s customizable based on your heat preference.
6 cups chicken stock: A crucial ingredient for adding moisture and flavor; using homemade stock can elevate the taste.
3 bay leaves: These add a subtle depth to the stew during the cooking process.
¾ lb fresh okra, sliced: Okra, a hallmark in gumbo, adds a unique texture and slightly thickens the dish.
4 tbsp chopped parsley + extra for serving: Fresh parsley adds a burst of color and a fresh flavor to the finished dish.
Cooked white rice, if desired: Rice is a traditional accompaniment to gumbo, absorbing the rich flavors and thick stew.

Instructions

Heat a pan over medium heat and add 1 tsp olive oil.
Season 1 lb chicken thighs (or chicken breast), chopped with salt and pepper to taste. Add to the pan with 12 oz tasso ham (or andouille sausage) and cook until browned, about 5-7 minutes. Once browned, set aside.
In a large pot, heat ½ cup peanut oil over medium heat. Stir in ½ cup flour to create a roux. Cook constantly for 20-30 minutes, stirring until the roux reaches a chocolate-brown color. Be careful not to burn the roux.
Add 1 medium bell pepper, chopped, 1 medium onion, chopped, 1 medium celery stalk, chopped, and 3 cloves garlic, chopped to the roux. Stir and cook for about 5 minutes, covered, until the vegetables are tender.
Return the browned chicken and tasso ham (or andouille) to the pot, stirring for 1 minute to combine.
Stir in 2 tbsp Cajun seasoning and 6 cups chicken stock, scraping any brown bits from the bottom of the pot for additional flavor.
Add 3 bay leaves to the pot and reduce the heat to medium-low. Allow the gumbo to simmer for 1 hour, stirring occasionally. If you prefer a thicker gumbo, cook longer.
Mix in ¾ lb fresh okra, sliced and 4 tbsp chopped parsley, cooking for an additional 15 minutes to thicken the dish.
Serve hot in bowls over cooked white rice (if desired) and garnish with additional parsley and red pepper flakes for an extra kick.