Chicken Okra Gumbo with Sausage

Chicken Okra Gumbo with Sausage

My only suggestion with this recipe would be to add your okra last.  The reason is when the okra is added early and as it simmers it tends to make the gumbo slimy.   Some do not like slimy gumbo.  I do.

-Sweet Mama Janisse




Creative Commons Creative Commons Attribution-Share Alike 2.0 Generic License   by  johl 



For 1 people ()


  • 3 (4 pound) chickens, cut up
  • 1 (3 ounce) Kosher smoked sausage
  • 1 pound(s) chicken gizzards, cut up
  • 0.5 cup(s) vegetable oil
  • 2 pound(s) sliced okra
  • 0.5 cup(s) flour
  • 2 medium onions, chopped
  • 1 gallon(s) water
  • 0.25 bell pepper, chopped
  • 1 whole bulb garlic, chopped
  • 2 tablespoon(s) chopped parsley
  • 1 tablespoon(s) sugar
  • 1 (6 ounce) can tomato paste
  • 3 large tomatoes
  • 2 bay leaves
  • 1 pinch(es) thyme
  • 1 tablespoon(s) gumbo filoe
  • salt and pepper to taste

Chicken Okra Gumbo with Sausage Directions

  1. Brown chicken pieces in some of the oil; remove from pot. Brown okra and remove from pot. Add remainder of oil and flour, stirring constantly until roux is a rich brown.
  2. Add okra and water to roux, blending well. Add chicken, sausage, gizzards, and remaining ingredients except file. Salt and pepper to taste. Cook for 1 1/2 to 2 hrs. 
  3. Stir in file' during the last 1/2 hr. of cooking. Serve with hot cooked rice in soup bowls.

Nutrition facts

(lactose free)