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

Chicken and Okra Gumbo Recipe

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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
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

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.

Full-Bodied White Wine

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

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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!!"

Reviewed Jul. 5, 2013

"This was a great recipe. I it in half since was only cooking for 2 & stilled had lots of left overs. I used fresh tomatoes instead of can, fresh okra, & a small egg plant all from our garden. I did not cook the chicken long as it said but it was done. It was delicious over the rice. Flavors were blended even more the next day. Hubby loved it!"

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