Mardi Gras Chicken Gumbo with Okra (Printable version)
Vibrant Louisiana classic featuring tender chicken, smoky sausage, and fresh okra simmered in a richly spiced broth.
# What You'll Need:
→ Proteins
01 - 1.1 lb boneless, skinless halal chicken thighs, cut into bite-sized pieces
02 - 7 oz halal beef sausage or smoked turkey sausage, sliced
→ Vegetables
03 - 2 tbsp vegetable oil
04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 10 oz fresh okra, sliced
09 - 14 oz canned diced tomatoes, drained
→ Roux
10 - 1/2 cup all-purpose flour
11 - 1/4 cup vegetable oil
→ Liquids
12 - 5 cups halal-certified chicken broth
13 - 2 bay leaves
→ Spices and Seasonings
14 - 1 tsp smoked paprika
15 - 1/2 tsp cayenne pepper
16 - 1 tsp dried thyme
17 - 1 tsp dried oregano
18 - 1 tsp salt
19 - 1/2 tsp black pepper
→ Garnish and Serving
20 - Steamed white rice
21 - Chopped fresh parsley
22 - Hot sauce
# How to Prepare:
01 - In a large heavy-bottomed pot, combine 1/4 cup vegetable oil and 1/2 cup all-purpose flour over medium heat. Stir constantly for 10 to 15 minutes until the mixture turns deep golden brown without burning.
02 - Add the chopped onion, diced green bell pepper, and diced celery. Sauté for 5 minutes until vegetables are softened and fragrant.
03 - Stir in the minced garlic and cook for 1 minute more, allowing the flavors to bloom.
04 - Add the chicken pieces and sliced sausage to the pot, cooking for approximately 5 minutes until lightly browned on the exterior.
05 - Stir in the sliced okra, drained diced tomatoes, bay leaves, smoked paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Mix thoroughly to combine all components.
06 - Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover the pot, and cook for 45 minutes, stirring occasionally to ensure even cooking and flavor development.
07 - Taste the gumbo and adjust seasonings as needed. Remove the bay leaves before serving.
08 - Ladle the hot gumbo over steamed white rice. Garnish with chopped fresh parsley and a dash of hot sauce if desired.
# Expert advice:
01 -
- The slow-building layers of flavor mean you can sneak tastes throughout cooking and watch guests eyes light up when they take their first spoonful.
- While it feels wonderfully festive for gatherings, this gumbo freezes beautifully, making those hectic weeknights instantly better with minimal effort.
02 -
- The roux can go from perfect to burnt in seconds, so when it reaches that copper-penny color, have your vegetables prepped and ready to add immediately to stop the cooking process.
- Allowing the gumbo to rest overnight in the refrigerator intensifies the flavors exponentially, making this the perfect make-ahead dish for entertaining.
03 -
- If your roux accidentally burns, dont try to salvage it, as even a slightly burnt taste will ruin the entire pot, instead start fresh with new oil and flour.
- Cooling completed gumbo completely before refrigerating in shallow containers, then reheating slowly on the stovetop creates deeper flavor than serving immediately after cooking.