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Chicken and Okra Gumbo

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
  • Total Time
    Prep: 40 min. Cook: 1-3/4 hours
  • Makes
    10 servings


  • 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


  • 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
1 cup: 222 calories, 13g fat (3g saturated fat), 44mg cholesterol, 431mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 16g protein.

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  • Baking Diva
    Aug 28, 2020

    Delicious! It was an excellent way to use excess okra, tomatoes and peppers from my garden and was full of flavor. Since I used fresh tomatoes, I did add a little salt and used only 1 tsp of hot sauce. I will be making again, especially as I have a prolific okra patch and just found another great way to use them.

  • smdoug
    Jul 27, 2020

    Absolutely delicious! The only change that I made was to reduce the hot sauce. I used fresh okra from my garden and it was great. Brought back childhood memories

  • Corsair0977
    Feb 11, 2018

    Great! But you left out a key ingredient, File Gumbo.

  • MissMelissaT
    Jan 26, 2015

    Made this last night, the only variation was I used boneless skinless chicken breasts and boiled them in 2 quarts of chicken broth, and used that in step 3. Amazing gumbo, next time we plan on substituting steak and beef broth for the chicken and chicken broth, will post when I do that!

  • bbqmancarlisle
    Aug 5, 2014

    I love this soup! I make it all the time for my BBQ restaurant. The only change I made to it was I cook sweet Italian sausage and use the grease from that and my bacon grease for my roux. I sometimes add chicken base and I double the okra. Customers love it! Thanks!!

  • lmaniscalco
    Feb 15, 2014

    Loved it! Husband added Gumbo filet to it! We discussed shrimp or sausage, but I liked it just like this! Did quite a bit of salt.

  • jbrough1984
    Jan 30, 2014

    I had to make some adjustments, I halved the recipe b/c I'm cooking for 2 (still had plenty of leftovers). I used boneless/skinless breasts b/c I didn't have anything else. I ended up adding sausage b/c the chicken cooked WAY down. I enjoyed it but my husband thought it was spicy so IDK if I'll make again.

  • pattibourey
    Oct 5, 2013

    Excellent recipe!!

  • SassyLacey
    Jul 5, 2013

    This was a great recipe. I it in half since was only cooking for 2 & stilled had lots of left overs. I used fresh tomatoes instead of can, fresh okra, & a small egg plant all from our garden. I did not cook the chicken long as it said but it was done. It was delicious over the rice. Flavors were blended even more the next day. Hubby loved it!

  • decar48
    Apr 2, 2013

    I did not use any pepper sauce, but instead used Serrano peppers instead of green. It was anything but bland! Delicious, but made my lips burn afterwards!