Best 7 Chicken And Okra Gumbo Recipes

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If you're craving a hearty and flavorful dish that combines the savory taste of chicken with the unique texture of okra, look no further than chicken and okra gumbo. This classic Louisiana dish is a delightful symphony of flavors, colors, and textures that will tantalize your taste buds. Immerse yourself in the rich history and culture of the bayou as you explore the various recipes and techniques for creating the perfect chicken and okra gumbo. Whether you prefer a traditional approach or a modern twist, this versatile dish offers endless possibilities for customization, ensuring that every spoonful is a satisfying culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND OKRA GUMBO



Chicken and Okra Gumbo image

We used to live in New Orleans, but our taste buds don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. -Catherine Bouis, Palm Harbor, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h25m

Yield 10 servings.

Number Of Ingredients 18

1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
2 quarts water
1/4 cup canola oil or bacon drippings
2 tablespoons all-purpose flour
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 can (28 ounces) tomatoes, drained
2 cups fresh or frozen sliced okra
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 teaspoons hot pepper sauce
2 tablespoons sliced green onions
Minced fresh parsley
Hot cooked rice

Steps:

  • Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.

Nutrition Facts : Calories 222 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)



South Louisiana Chicken and Sausage Gumbo (No Okra!) image

Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any left overs, this is something that is better the second day. Freezes well too.

Provided by MelodyOHare

Categories     Gumbo

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons bacon grease
1/2 cup all-purpose flour
1 bunch green onion, chopped
1 medium onion, chopped
2 hot peppers, diced (any hot peppers will work, I use jalapenos)
2 garlic cloves, minced
hot sauce (optional)
6 (14 1/2 ounce) cans chicken broth
2 chicken bouillon cubes
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 lb beef smoked sausage, sliced into bite size pieces
2 teaspoons cajun seasoning

Steps:

  • For the Roux.
  • Heat bacon grease in large skillet.
  • Add flour when melted.
  • The mixture should be liquidy, If not add a bit more bacon grease.
  • Stir mixture constantly over a med-high heat, be careful not to scorch.
  • Stir until the mixture is the color of peanut butter.
  • For Gumbo.
  • Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
  • Meanwhile in a large sauce pan, warm 3 cans of broth.
  • Once onions are clear, stir in one can of broth, stir until smooth.
  • Add roux mixture to saucepan of broth.
  • Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
  • Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
  • Add skillet broth to sauce pan.
  • Stir in Cajun seasonings and bouillon.
  • Let simmer on low for 2 hours.
  • Serve over cooked white rice.

MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO



Mean Chef Chicken, Andouille, Ham and Okra Gumbo image

The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.

Provided by Julie in TX

Categories     Gumbo

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 cup vegetable oil
1 1/4 cups all-purpose flour
2 1/2 cups chopped yellow onions
1 1/2 cups chopped celery
1 1/2 cups chopped green bell peppers
1 lb okra, either fresh or frozen and cut into pieces
1 1/2 lbs hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices
3/4 lb smoked ham, cut into small cubes or 3/4 lb ham, nugget cut into small cubes
1 1/2 teaspoons salt
1/2 teaspoon cayenne
3/4 teaspoon fresh ground black pepper
3 bay leaves
3 quarts chicken stock or 3 quarts chicken broth
3 cups cooked chicken meat
1 tablespoon Pickapeppa Sauce
1 cup chopped parsley
2 bunches chopped green onions
hot sauce, to taste (optional)
4 cups cooked long-grain rice, accompaniment

Steps:

  • In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
  • If you get black specks in your roux it is burned and you will have to start over.
  • Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  • The mixture will be pasty and fairly dry.
  • Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
  • Cook, stirring, for 3 to 4 minutes.
  • Add the stock or broth and stir well to combine with the roux mixture.
  • Bring to a boil, then reduce heat to medium-low.
  • Cook, uncovered, stirring occasionally, for 1 hour.
  • Add the chicken and cook just until the chicken is heated through, about 5 minutes.
  • Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
  • Ladle into deep soup bowls over rice.
  • Serve with hot sauce, if desired.

CHICKEN, SAUSAGE, AND OKRA GUMBO



Chicken, Sausage, and Okra Gumbo image

Categories     Soup/Stew     Chicken     Onion     Sausage     Celery     Okra     Simmer     Boil     Gourmet

Yield Makes about 20 cups, serving 10 to 12 as a main course

Number Of Ingredients 12

1 tablespoon vegetable oil
2 pounds smoked pork sausage or pork and beef sausage such as kielbasa, cut into 1/4-inch-thick slices
8 chicken thighs
8 chicken drumsticks
two 10-ounce boxes frozen whole okra, rinsed to separate okra and cut into 1/4-inch- thick rounds
2 large onions, chopped
3 celery ribs, chopped
8 cups chicken broth
8 cups water
1 cup thinly sliced scallion greens (about 1 bunch)
Accompaniment: Cajun-style White Rice
bottled hot sauce such as Tabasco

Steps:

  • In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.
  • Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened.
  • In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.
  • Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.

CHICKEN, SHRIMP AND OKRA GUMBO



Chicken, Shrimp and Okra Gumbo image

This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.

Provided by PaulaG

Categories     Gumbo

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 27

1 lb medium shrimp, peeled, deveined
cajun seasoning
3 tablespoons olive oil
1 lb okra, trimmed and sliced
1 tomatoes, chopped fine
2 medium yellow onions, peeled, chopped fine
2 celery ribs, sliced thin
1/4 cup bell pepper, chopped fine
2 boneless skinless chicken breasts, cut in 1-inch dice
1 (10 1/2 ounce) can Ro-Tel tomatoes
3 -5 garlic cloves, minced
1 tablespoon tomato paste
6 green onions, minced
1 bay leaf
1 teaspoon white vinegar
1 1/2 quarts chicken stock
1 (8 ounce) bottle clam juice
1 teaspoon paprika
1/2-1 teaspoon cayenne pepper
3 -6 dashes Tabasco sauce
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard or 1 tablespoon creole mustard
1/4 cup parsley, chopped
1 tablespoon Kitchen Bouquet
salt and pepper
hot cooked rice
green onion top, minced

Steps:

  • Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
  • In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
  • Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
  • Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
  • Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
  • Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.

CHICKEN, SAUSAGE AND OKRA GUMBO



Chicken, Sausage and Okra Gumbo image

I wanted gumbo for dinner (for several days now) I selected a recipe that sounded about right, and then went and defrosted sausage when I needed chicken. So I defrosted the chicken too and used both!

Provided by Jessica Hannan

Categories     Chicken

Number Of Ingredients 15

6 Tbsp bacon drippings
1 large yellow onions
1 large green bell pepper
2 lb fresh okra
1 can(s) petite diced tomatoes, 28 ounces
1/4 c chicken bouillon granules
3 c water
4 c chopped, precooked chicken
1 pkg smoked sausage
2 tsp sugar
1 tsp salt (if needed, taste first)
2 tsp creole seasoning
1/2 tsp ground white pepper
1 large bay leaf
lots of rice to go with!

Steps:

  • 1. Chop the onion and bell pepper in a food processor/mini chopper. Slice the okra into 1/4 inch slices, discarding tips and stem ends. Slice the sausage into bite sized pieces.
  • 2. Heat bacon drippings in a large cast iron skillet (with lid) over medium heat for 5-6 minutes.
  • 3. Once bacon drippings are hot, saute the onion and bell pepper until tender, 5-6 minutes.
  • 4. Stir in the tomatoes, juice and all, the water, chicken bouillon granules, sugar, creole seasoning, white pepper and bay leaf. Taste for salt. If needed, add the salt. Stir in the okra, chicken and sausage.
  • 5. Cover the pan and let simmer for 2 hours, stirring every 3 minutes, adding more water as necessary.

CHICKEN AND OKRA GUMBO



CHICKEN AND OKRA GUMBO image

Categories     Chicken

Yield 8-10 servings

Number Of Ingredients 18

•1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
•2 quarts water
•1/4 cup canola oil or bacon drippings
•2 tablespoons all-purpose flour
•2 medium onions, chopped
•2 celery ribs, chopped
•1 medium green pepper, chopped
•3 garlic cloves, minced
•1 can (28 ounces) tomatoes, drained
•2 cups fresh or frozen sliced okra
•2 bay leaves
•1 teaspoon dried basil
•1 teaspoon salt
•1/2 teaspoon pepper
•1 to 2 teaspoons hot pepper sauce
•2 tablespoons sliced green onions
•Minced fresh parsley
•Hot cooked rice

Steps:

  • •Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. • Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. • In an soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. • Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1-1/2 to 2 hours. • Discard bay leaves. Garnish with green onions and parsley. Serve with rice. Yield: 8-10 servings.

Tips:

  • Use fresh okra: Fresh okra is essential for the best flavor and texture. If you can't find fresh okra, frozen okra can be used, but it will not be as good.
  • Don't overcook the okra: Okra should be cooked until it is tender, but not mushy. Overcooked okra will become slimy and lose its flavor.
  • Use a good quality chicken broth: The chicken broth is the base of the gumbo, so it's important to use a good quality broth. Look for a broth that is made with real chicken and has a rich flavor.
  • Don't be afraid to experiment with different ingredients: Gumbo is a versatile dish that can be made with a variety of ingredients. Feel free to experiment with different vegetables, meats, and spices to create your own unique gumbo.

Conclusion:

Chicken and okra gumbo is a delicious and hearty dish that is perfect for a cold day. It is also a versatile dish that can be made with a variety of ingredients. Whether you are a beginner or an experienced cook, you are sure to find a chicken and okra gumbo recipe that you will love.

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