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Chicken Gumbo Soup

Chicken Gumbo Soup Recipe

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 12 oz andouille sausage, sliced into half-moons
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 lb frozen sliced okra
  • 2 tsp Cajun seasoning
  • 2 bay leaves
  • Salt and black pepper, to taste
  • Hot sauce, for serving
  • File powder, optional

Method
 

  1. Brown the sausage in a large pot over medium heat for about 6 minutes. Remove and set aside.
  2. Sear the chicken pieces in the same pot until golden, about 5 minutes total. Remove and set aside with the sausage.
  3. Whisk the oil and flour together over medium heat for 12 to 15 minutes until the roux turns a deep chocolate brown and smells nutty.
  4. Immediately stir in the onion, bell pepper, and celery. Cook for 6 to 7 minutes until softened, then add garlic and cook 30 seconds.
  5. Slowly pour in the chicken broth while stirring, then add the tomatoes, Cajun seasoning, bay leaves, and a pinch of salt and pepper. Return the sausage and chicken to the pot. Bring to a boil, then reduce to a bare simmer and cook uncovered for 25 minutes.
  6. Stir in the frozen okra and simmer another 15 to 20 minutes until tender. Remove bay leaves, adjust seasoning, and serve hot over rice with hot sauce and file powder.

Notes

Let the gumbo rest for 10 minutes off heat after the okra finishes; this lets the broth settle and thicken slightly. The soup will be even better the next day, so consider making it ahead. If using fresh okra, slice it just before adding and simmer only 10 to 12 minutes so it doesn’t get mushy.