Renee B.: "Awesome! I modified for vegetarian but the flavor…" Read More


  • 6 tablespoons coconut oil (divided)
  • 10 ounces frozen okra (or fresh, sliced thin)
  • 1 1/2 pounds chicken pieces (I used 4 boneless thighs and two boneless breasts)
  • 1/2 cup flour (divided)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons butter
  • 1 onions (chopped)
  • 3 celery ribs (each 6-inches long, chopped in 1/2-inches)
  • 1 green bell pepper (seeded, and chopped in 1/2 inches)
  • 1/2 red bell pepper (seeded, and chopped in 1/2 inches)
  • 6 garlic cloves (minced)
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/4 teaspoon dried basil
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh basil
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 1/4 teaspoon dried basil
  • 1 tablespoon dried oregano
  • 2 cups chicken broth
  • 12 ounces andouille sausage (cut into 1/2-inch slices)
  • 2 cups fresh tomatoes (chopped, or one 14.5 ounce can diced tomatoes)
  • 3 whole bay leaves
  • 2 tablespoons worcestershire sauce
  • 1/2 tablespoon hot sauce (or to taste)
  • 2 teaspoons file powder (see note)
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    NutritionView More

    Sodium25% DV600mg
    Fat60% DV39g
    Protein51% DV26g
    Carbs5% DV16g
    Fiber12% DV3g
    Calories520Calories from Fat350
    Total Fat39g60%
    Saturated Fat19g95%
    Trans Fat
    Calories from Fat350
    Total Carbohydrate16g5%
    Dietary Fiber3g12%
    Vitamin A25%
    Vitamin C60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Renee B. a year ago
    Awesome! I modified for vegetarian but the flavor was still great
    Mark B. 4 years ago
    I went with the recipe with no modifications. I purchased the File (Zatarain's) through Amazon. Just finished cooking and its excellent. A nice spicy heat to it without being too much. I used boneless thighs from Bell and Evans and local Andouille sausage. I'm going for seafood gumbo next! By the way I sauteed in a ceramic coated cast iron dutch oven thought I needed the headroom for all the ingredients. The Roux was a challenge for me I was worried about it burning but it came out fine. First time for me and hung in there till it was brown. I also had a lot of fun, I take all the stress out of the process by using Mise En Place. Everything is prepped before I turn on the heat so I'm just cooking with no interruptions so I rarely burn things. Hope those that attempt this have great success. M