Chicken And Okra Gumbo (Soup)
A hearty Southern-style gumbo featuring tender chicken, flavorful okra, and aromatic vegetables, perfect for comforting family meals or gatherings with bold, savory flavors.
Ingredients
- 2 1/2 to 3 lb. chicken, cut up ⓘ
- 2 qt. water ⓘ
- 1/4 cup oil or bacon drippings ⓘ
- 2 Tbsp. flour
- 1 medium onion, chopped ⓘ
- 2 stalks celery, chopped ⓘ
- 1 green pepper, chopped ⓘ
- 3 garlic cloves, minced ⓘ
- 1 to 2 tsp. hot pepper sauce (optional) ⓘ
- 28 oz. can tomatoes, drained ⓘ
- 2 cups sliced fresh or frozen okra ⓘ
- 2 bay leaves ⓘ
- 1 tsp. dried basil ⓘ
- 1 tsp. salt or 1 to 2 chicken bouillon cubes ⓘ
Instructions
- Cook chicken in water for 30 to 45 minutes until tender. Remove chicken from broth, bone, and cube.
- In a large pot, heat oil or bacon drippings over medium heat.
- Stir in flour and cook, stirring constantly, until the roux turns a dark brown color, about 10 minutes.
- Add chopped onion, celery, and green pepper to the roux; cook until vegetables are softened.
- Add minced garlic and cook for another minute.
- Pour in the chicken broth, add drained tomatoes, sliced okra, bay leaves, dried basil, and salt or bouillon cubes.
- Add hot pepper sauce if desired.
- Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until flavors meld and okra is tender.
- Add the cubed chicken back into the pot and cook for an additional 5 minutes to heat through.
- Remove bay leaves before serving.
Tips & Substitutions
For a richer flavor, use homemade chicken broth instead of water. If you're short on time, pre-cooked rotisserie chicken can be substituted for the raw chicken. To thicken the gumbo further, you can add a bit more flour to the roux. Adjust the hot pepper sauce according to your spice preference; you can also use smoked paprika for a smokier flavor.
Serving Suggestions
Serve the gumbo hot, garnished with chopped green onions or parsley for a fresh touch. It pairs beautifully with fluffy white rice or a slice of crusty bread to soak up the flavorful broth. For a complete meal, consider serving alongside a light salad or browse more American recipes for additional side ideas.
Storage & Reheating
Store any leftover gumbo in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally. If the gumbo thickens upon cooling, add a splash of water or broth to reach the desired consistency before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Okra Gumbo (Soup) contains roughly 1375 calories, with 26g protein, 123g carbohydrates, and 91g fat. It is an excellent source of vitamin C (199% of the Daily Value), iron (126% of the Daily Value), and vitamin A (92% of the Daily Value). Note that it is relatively high in sodium, at 2927mg per serving (127% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gumbo vegetarian?
Yes, you can create a vegetarian version by omitting the chicken and using vegetable broth instead of water. Add more vegetables such as bell peppers, zucchini, or mushrooms for added flavor and texture. You may also substitute the okra with other vegetables like green beans.
How do I store and reheat gumbo?
Leftover gumbo should be stored in an airtight container in the fridge for up to three days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If it thickens too much, add a little water or broth to bring it back to your preferred consistency.
What type of chicken is best for this recipe?
A whole cut-up chicken works best for this gumbo, as it provides rich flavor and tender meat. You can also use bone-in chicken thighs or breasts for a leaner option. Just ensure the chicken is cooked through and tender before adding it back to the gumbo.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).