RECIPE FOR CHICKEN GUMBO SOUP WITH OKRA

If you’re craving a taste of the American South and looking for a hearty, soul-warming dish—here is a recipe for Chicken Gumbo Soup with Okra! Chicken Gumbo, a beloved classic, combines a medley of flavors, with tender chicken, smoky sausage, and the distinct, slightly tangy touch of okra. 

This comforting and aromatic soup is a true celebration of Creole and Cajun cuisine, known for its rich African history and bold, vibrant flavors. You find it in the vibrant streets of New Orleans— the heart of Creole culture. 

As part of the ingredients, I use the rotisserie chicken but any chicken pieces fried using your preferred spices would work. 

More on Okra Plant: Organic Okra Leaves Green Juice | Stir Fried Okra Leaves 

CHICKEN GUMBO SOUP INGREDIENTS

• 1 Cup All-Purpose Flour
• Vegetable Oil (for the roux)
• 1 Large White Onion (cut into small dices)
• 3 Large Celery Ribs (cut into small dices, about ¼ inch)
• 2 Bell Peppers Green (cut into ½ inch dices) (for a low lectin diet, peel the skin)
• 3 Garlic Cloves (finely chopped)
• 8 Cups Chicken Stock or Low Sodium Broth
• 6 Ounces Andouille Links (sausage thinly sliced)
• 2 Bay Leaves
• 2 Tablespoons Jerk Paste or 1 Tablespoon Ground Jerk Seasoning
• 1 Tablespoon Dried Thyme
• 1 Tablespoon Paprika
• ¾ Pound Fresh or Thawed Frozen Okra (young okra is best; sliced ¼ inch thick)
• 3 ½ Pound Rotisserie Chicken OR Fried Chicken with Any Preferred Spices 
• Salt (to taste)
• Ground Pepper or Pepper Flakes (to taste)
• Tabasco or Other Hot Sauce (to your liking)
• 2 Scallions (thinly sliced)

*Served with steamed rice

Photo: Peeled green bell pepper for a low lectin diet

COOKING INSTRUCTIONS FOR CHICKEN GUMBO SOUP WITH OKRA

Step 1: 

Start by preheating your oven to 375°F (190°C).

Prepare the chicken by removing any giblets or neck from the chicken cavity. Rinse the chicken inside and out, then pat it dry with paper towels. Truss the chicken by tying the legs together with kitchen twine for even cooking.

Next, season the chicken by rubbing it with olive oil to ensure it’s evenly coated. Sprinkle the seasoning blend of your choice over the chicken, making sure it’s well-covered. Most people use paprika, garlic powder, onion powder, and dried thyme. Ground black pepper and salt to taste. 

Place a roasting rack inside a roasting pan or a baking sheet. Placing the chicken on the rack allows for even air circulation and helps the chicken cook more evenly.

Put the seasoned chicken on the roasting rack, breast side up.

Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). While it’s roasting, you can baste the chicken occasionally with any leftover oil and seasoning for added flavor.

Once done, carefully remove the chicken from the oven and let it rest for about 10 minutes before carving. This resting period helps retain the juices and ensures a moist and flavorful chicken.

Pull into strips or cut into small pieces 3 ½ pounds of chicken and put aside to use for the gumbo soup. 

Step 2:

In a large cast-iron pot, mix the flour with ½ cup of oil until it forms a smooth roux.

Cook the roux over moderate heat, whisking continuously for about an hour and 15 minutes or until it turns a rich brown color.

Step 3:

Add the diced onion, bell peppers (peel the skin if you follow a low lectin diet), celery, and finely chopped garlic to the roux. Cook over moderate-low heat for 20 minutes or until the onion caramelizes and turns brown.

Step 4: 

Pour the chicken stock into the casserole and whisk until the mixture becomes smooth.

Step 5: 

Add the thinly sliced andouille sausage, bay leaves, jerk paste, dried thyme, and paprika to the pot. Reduce the heat and simmer over low heat for 45 minutes, stirring occasionally.

Step 6: 

Add the sliced young okra to the casserole and simmer until it becomes tender, which should take about 15 minutes. 

Step 7:

Stir in the pulled or cut chicken meat and season the gumbo with salt, ground pepper or pepper flakes, and Tabasco or your preferred hot sauce to achieve your desired level of spiciness.

Step 8:

Before serving, remember to remove the bay leaves.

Step 9:

Serve the gumbo over steamed rice, garnished with thinly sliced scallions, and serve Tabasco or additional hot sauce on the side for those who crave extra heat.

In conclusion, I hope you will find Chicken Gumbo Soup with Okra delightful and flavorful. Remember, this gumbo soup recipe is versatile, allowing you to customize it with your favorite proteins, spices, and veggies.