Chicken Gumbo

  • Serves

    serves 6-8

This variation of a traditional Acadian seafood gumbo uses okra, not file powder (ground sassafras leaves) as a thickening agent.


  • 14 cup vegetable oil
  • 2 12 lb. chicken, cut into pieces
  • 1 tsp. salt
  • 12 tsp. cayenne
  • 3 lb. fresh okra, trimmed and sliced
  • 1 cup tomatoes, finely chopped
  • 2 cups onion, finely chopped
  • 8 cups hot Chicken Stock or water


Step 1

In a large, heavy pot, heat oil over medium heat. Season chicken with salt and cayenne, and cook in batches. Remove chicken as it browns and set aside.

Step 2

To the same pot, add okra, tomatoes, and onions, and cook, stirring frequently, until okra is very tender, about 45 minutes.

Step 3

Return chicken to pot and add hot chicken stock or water. Bring liquid to a boil, then reduce heat and simmer until chicken is tender and gumbo has thickened, about 40 minutes. Adjust seasoning.

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