Chicken and Okra Gumbo

Recipe courtesy of Nancy Wilson for Louisiana Kitchen & Culture


  • 1 pound fresh or frozen sliced okra
  • 3 tablespoons oil plus ¼ cup oil
  • ¼ cup flour
  • 1 peeled and diced fresh tomato
  • ¾ cup chopped onion
  • ⅓ cup celery
  • 2 tablespoons chopped bell pepper
  • 2 cloves mashed garlic
  • 1½ quarts chicken broth
  • 2 cups cooked chicken 
  • salt, pepper, and cayenne
  • hot cooked rice, for serving

Chicken Okra Gumbo

Click image to enlarge




Preheat oven to 350F.

Spread okra in a single layer on a rimmed baking sheet; drizzle with 3 tablespoons oil and stir to combine. Transfer to oven and roast 45 minutes; set aside.

Place a large heavy Dutch oven over medium heat. Add remaining ¼ cup oil; when oil shimmers, whisk in flour. Cook, stirring constantly, until roux is the color of peanut butter. Add onions, celery, bell pepper, tomato, and garlic. Cook, stirring, for about 10 minutes. Add okra, broth, and chicken; bring to a simmer and cook 50 minutes. Adjust seasonings to taste; serve over hot cooked rice.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive