Chicken and Okra Gumbo Recipe
Chicken and Okra Gumbo Recipe photo by Taste of Home

Chicken and Okra Gumbo Recipe

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4.5 17 13
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We used to live in New Orleans, but our stomachs don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. —Catherine Bouis, Palm Harbor, Florida
TOTAL TIME: Prep: 40 min. Cook: 1-3/4 hours
MAKES:8-10 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Cook: 1-3/4 hours
MAKES: 8-10 servings


  • 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
  • 2 quarts water
  • 1/4 cup canola oil or bacon drippings
  • 2 tablespoons all-purpose flour
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) tomatoes, drained
  • 2 cups fresh or frozen sliced okra
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 teaspoons hot pepper sauce
  • 2 tablespoons sliced green onions
  • Minced fresh parsley
  • Hot cooked rice

Nutritional Facts

1 serving (1 cup) equals 222 calories, 13 g fat (3 g saturated fat), 44 mg cholesterol, 431 mg sodium, 11 g carbohydrate, 3 g fiber, 16 g protein.


  1. Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender.
  2. Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside.
  3. In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through.
  5. Discard bay leaves. Garnish with green onions and parsley. Serve with rice. Yield: 8-10 servings.
Originally published as Chicken and Okra Gumbo in Country August/September 1992, p47

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 26, 2015

"Made this last night, the only variation was I used boneless skinless chicken breasts and boiled them in 2 quarts of chicken broth, and used that in step 3. Amazing gumbo, next time we plan on substituting steak and beef broth for the chicken and chicken broth, will post when I do that!"

Reviewed Aug. 5, 2014

"I love this soup! I make it all the time for my BBQ restaurant. The only change I made to it was I cook sweet Italian sausage and use the grease from that and my bacon grease for my roux. I sometimes add chicken base and I double the okra. Customers love it! Thanks!!"

Reviewed Feb. 15, 2014

"Loved it! Husband added Gumbo filet to it! We discussed shrimp or sausage, but I liked it just like this! Did quite a bit of salt."

Reviewed Jan. 30, 2014

"I had to make some adjustments, I halved the recipe b/c I'm cooking for 2 (still had plenty of leftovers). I used boneless/skinless breasts b/c I didn't have anything else. I ended up adding sausage b/c the chicken cooked WAY down. I enjoyed it but my husband thought it was spicy so IDK if I'll make again."

Reviewed Oct. 5, 2013

"Excellent recipe!!"

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