Gumbo Recipe | Yummly
Adam T.: "very good, just remember to put the okra back in…" Read More
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  • 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.


    Adam T. 13 days ago
    very good, just remember to put the okra back in cause the recipe doesnt tell you to.
    Jay Lanier 5 months ago
    Great. Was really good. Prep time was a little longer than 45 minutes but if you know your way around the kitchen 45 minutes is realistic.
    Alison Reynolds 6 months ago
    Ok... definitely recommend mise en place for the entire recipe. I’m sure glad I did! Doesn’t say when to add the reserved okra back so I added it with the tomatoes. I followed this recipe to a T even all of the spices.
    Tesherra Boxley 7 months ago
    My family and I loved this recipe! I wish we would have had some file powder as a finishing touch, but it’s a tough to find around here. I was being lazy and used Tony Chachere’s Spice n’ Herbs for all my herbs and spices - it smelled like New Orleans the moment you opened the door. This recipe is a keeper, it’s so balanced and flavorful.
    Renee B. 2 years 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