Chicken and Okra Gumbo

Dive into the heart of Southern comfort with this rich and hearty Chicken and Okra Gumbo recipe, a true celebration of Creole cuisine. Tender, seasoned chicken thighs are simmered to perfection in a velvety, slow-cooked roux, alongside a medley of vibrant vegetables, sliced fresh okra, and warming Cajun spices. The addition of Worcestershire sauce and smoky paprika brings a depth of flavor that will transport your taste buds straight to Louisiana. Served piping hot over fluffy white rice and garnished with fresh green onions and parsley, this one-pot wonder is as satisfying as it is flavorful. Perfect for family dinners, meal prepping, or impressing guests, this gumbo is sure to become a staple in your recipe rotation. Whether you're craving bold spices or classic comfort food, this chicken and okra gumbo promises a soul-warming experience with every bite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 tsp salt
• 1 tsp ground black pepper
• 1 tsp smoked paprika
• 3 tbsp vegetable oil
• 0.33 cup all-purpose flour
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 cups fresh okra, sliced
• 6 cups chicken stock
• 1 14 oz can diced tomatoes (canned)
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 4 cups cooked white rice
• 2 green onions, sliced (for garnish)
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika. Set aside.

Step 2

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and sear for 3-4 minutes per side until browned. Remove the chicken and set it aside.

Step 3

In the same pot, lower the heat to medium-low and add 1 tablespoon of vegetable oil. Whisk in the flour and cook, stirring constantly, for 10-12 minutes or until the roux reaches a deep golden brown color.

Step 4

Add the diced onion, green bell pepper, and celery to the roux. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced garlic and sliced okra and cook for 2 minutes.

Step 5

Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the diced tomatoes (with their juices), Worcestershire sauce, bay leaves, Cajun seasoning, and the remaining 1/2 teaspoon of salt. Stir to combine.

Step 6

Return the seared chicken thighs to the pot, submerging them in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 60 minutes, stirring occasionally.

Step 7

After 60 minutes, remove the chicken thighs from the pot. Shred the meat using two forks and discard any bones. Return the shredded chicken to the gumbo and stir to combine.

Step 8

Taste and adjust seasonings as needed. Simmer for an additional 10 minutes uncovered to allow the flavors to meld.

Step 9

Serve the chicken and okra gumbo hot over cooked white rice. Garnish with sliced green onions and chopped parsley. Enjoy!

Nutrition Facts

Serving size	(4718.4g)

Amount per serving	% Daily Value*
Calories	3616.8

Total Fat 139.9g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 25.7g
Cholesterol 978.3mg	0%
Sodium 9584.4mg	0%
Total Carbohydrate 294.9g	0%
Dietary Fiber 28.7g	0%
Total Sugars 36.5g
Protein 291.6g	0%

Vitamin D 47.6IU	0%
Calcium 800.6mg	0%
Iron 31.7mg	0%
Potassium 4731.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 32.4%

Carbs: 32.7%