Paula Deen Chicken, Sausage, and Okra Gumbo

Paula Deen chicken, sausage, and okra gumbo is a hearty Dutch oven stew made with chicken thighs, smoked andouille sausage and okra, ready in 4 hours 20 minutes. Try this Southern comfort food dinner for Sunday supper or the holiday table, since it feeds 10 to 12 and tastes even better ladled over rice.

Whisk the roux for the full 30 to 40 minutes until it turns chocolate colored, because that deep color is where the gumbo gets its flavor. Pull it early and the pot tastes flat and floury.

Browning the chicken and sausage in batches first leaves a layer of flavor in the pot that the roux and vegetables then soak up. The long, uncovered simmer also thickens the broth on its own, so you don't need any filé powder to finish it.

Paula Deen Chicken, Sausage, and Okra Gumbo

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Course: SoupCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

4

hours 

Calories

450

kcal

Chicken thighs and andouille sausage simmer in a dark roux broth with celery, bell pepper and okra until the gumbo turns thick and deeply savory. Ladled over hot rice, every spoonful is smoky, spicy and full of tender bites.

Ingredients

• ¾ cup plus 2 tablespoons Vegetable oil, divided
  

• 2 pounds skinless boneless chicken thighs, cut into bite-size pieces
  

• ¾ pound smoked andouille sausage, sliced ¼-inch thick
  

• 1 cup All-purpose flour
  

• 2 cups chopped onion
  

• 1 cup chopped celery
  

• 1 cup chopped green bell pepper
  

• 2 cloves garlic, minced
  

• 2 (32-ounce) cartons chicken broth
  

• 1 (15-ounce) package frozen chopped okra
  

• 2 bay leaves
  

• 1 tablespoon Worcestershire sauce
  

• 1 teaspoon Hot sauce
  

• ¾ teaspoon dried thyme
  

• ½ teaspoon ground black pepper
  

• hot cooked rice
  

• chopped green onion, for garnish
  

Directions

• Brown the meat: Heat 2 tablespoons vegetable oil in a large Dutch oven over medium heat, then cook the chicken and andouille sausage in batches. Stir frequently for about 10 minutes until browned on all sides, then drain on paper towels.
• Make the roux: Add the remaining ¾ cup oil to the pot and heat over medium-low heat. Whisk in 1 cup all-purpose flour until smooth, then cook, whisking frequently, for 30 to 40 minutes until chocolate colored.
• Cook the vegetables: Stir in 2 cups chopped onion, 1 cup chopped celery, 1 cup chopped green bell pepper and 2 cloves minced garlic. Cook, stirring occasionally, for about 15 minutes until the vegetables are just tender.
• Add the broth: Gradually stir in the two 32-ounce cartons of chicken broth until the roux is well combined. Going slowly keeps the base smooth instead of lumpy.
• Add the gumbo ingredients: Stir in the browned chicken and sausage, 1 package frozen chopped okra and 2 bay leaves. Add 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, ¾ teaspoon dried thyme and ½ teaspoon black pepper, then bring it to a boil.
• Simmer the gumbo: Reduce the heat and simmer uncovered, stirring occasionally, for 2½ to 3 hours. The broth thickens and the flavors meld as it cooks down.
• Serve over rice: Discard the bay leaves, then ladle the gumbo over hot cooked rice. Finish with chopped green onion on top if you like.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 11-inch balloon whisk, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh okra instead of frozen?

Yes, use the same amount of sliced fresh okra and add it at the same point. Fresh okra can take a little longer to break down, but the long simmer gives it plenty of time.

How long does leftover gumbo keep?

Store it in an airtight container in the fridge for up to 4 days. Gumbo also freezes well for a few months, and it usually tastes even better the next day.

Can I make the roux ahead of time?

You can, and many cooks do it to save time on the day. Let the roux cool completely, then keep it covered in the fridge and reheat it gently before adding the vegetables.

Can I make this gumbo in a slow cooker?

The roux and browning have to happen on the stovetop, so start there. After the broth goes in, you can move everything to a slow cooker and simmer it on low until the flavors come together.

What's the biggest mistake with a gumbo roux?

Turning up the heat to speed it along is the usual problem, because a burnt roux turns bitter and can't be saved. Keep the heat at medium-low and whisk often, and if you see black flecks, start over.