Okra is Okay
In my youth, I would not have touched slimy, gooey okra if you had paid me. I don’t think I had “texture issues,” I just thought it was gross. (Mind you, I had never even tried it…) I know I was not alone. I don’t think anyone in my family liked it, and I know lots of people now who wrinkle their noses at it.
But then you taste it breaded and fried. In a bhindi masala. Or pickled. Or in gumbo. How could I have been so dismissive? It’s really a wonderful vegetable. And a funny thing? The farmer here that grows it for the market won’t even try it. Go figure.
Naturally, I associate gumbo with New Orleans. And it is a perfect dish to cook for Mardi Gras. Well, except for one thing… okra is not in season for Mardi Gras. You would have to use frozen (sliced, it freezes really well), or a substitute thickener, gumbo filé, which is the ground dried leaves of the sassafras tree. Filé is good, but it’s not the same.
Okra season is coming — June and July are the best time — and tender little pods will be available in grocery stores and farmers markets. While gumbo seems to be a cold weather dish, we make it whenever we can get fresh okra. I usually make Shrimp and Sausage Gumbo, but I made this Chicken and Sausage Gumbo for a friend who doesn’t eat seafood. So, make a pot of gumbo, put on some New Orleans jazz, and savor the hot weather (and the gumbo)!
~ David
Chicken and Sausage Gumbo
To print this recipe, please click the small printer icon below.
Ingredients
- 1 tablespoon olive oil
- 5 boneless, skinless, chicken thighs
- kosher salt
- freshly ground black pepper
- 3/4 cup water
- 8 tablespoons unsalted butter, divided
- 1 pound cured and smoked sausage, in 1/4-inch slices
- 1/2 cup flour
- 1 onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 stalks celery, sliced
- kosher salt
- freshly ground black pepper
- 1 tablespoon cajun seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 6 bay leaves
- 1/4 cup Worcestershire sauce
- 1/2 cup chopped fresh parsley, plus extra for garnish
- 4 cups chicken broth
- 3 plum tomatoes, seeded and chopped (about 1 cup)
- 2 cups sliced okra
- cooked white rice
Instructions
- Preheat a large skillet to medium-high and add 1 tablespoon olive oil. Season chicken well on both sides with salt and pepper. Place in pan, skinned side down, and cook for 7 minutes without moving the chicken. Turn chicken and add 3/4 cup of water. Cover the pan and reduce heat to medium low. Cook for an additional 9 minutes. Remove chicken from the pan (reserve broth) and cool slightly, then shred. (An easy way to shred the chicken is to put it in the bowl of a stand mixer and, using the paddle attachment, turn it on to low. In about 2-3 minutes you will have perfectly-shredded chicken.) Place shredded chicken in a bowl and reserve.
- Heat 2 tablespoon of the butter in a heavy kettle or Dutch oven over medium-high heat. Add the sliced sausages and cook until golden. Using a slotted spoon, remove the sausages and add to chicken. Add remaining 6 tablespoons butter to the pot, still over medium-high heat. When melted stir in flour; cook over medium heat, stirring constantly, to make a deep brown roux, 12-15 minutes. Add the onion, green and red peppers, and celery; cook for 10 minutes, covered, or until vegetables are softened a bit. Add the Cajun spice blend, thyme, bay leaves, cayenne, salt, and pepper; stir for 1 minute. Add Worcestershire sauce and chopped parsley. Cook for 1-2 minutes to blend flavors.
- Add the chicken broth and reserved broth from cooking the chicken; combine well. Return sausages to the pot. Bring to a boil, reduce heat, cover, and simmer for 45 minutes, stirring and scraping the bottom of the pan from time to time.
- Add tomatoes and okra. Cover and simmer for another 45 minutes, again stirring and scraping the bottom of the pan from time to time. If the gumbo is too thick, add some extra water or chicken broth. (Start cooking rice during this phase.)
- Add the shredded chicken and let cook to warm through. Serve in large bowls with steamed rice and additional chopped parsley on top.
- Serves 6-8.
© 2024 Copyright Cocoa & Lavender
Mad Dog
June 24, 2023 at 6:23 amThat looks delicious …and you’ve got carnival beads on the side!
I like okra, but I’m also partial to gumbo filé – I like the flowery taste – it reminds me a bit of saffron and Metaxa brandy.
Cocoa & Lavender
June 24, 2023 at 7:46 amWell, I say we use both! I do like filé powder, too — but just love okra. And, yes, we got the beads in New Orleans, but not at Mardi Gras.
Valentina
June 24, 2023 at 9:12 amI just might be one of those people wrinkling their nose at okra. (GASP!) I just can’t seem to like it — and for me it’s definitely a textural thing. Trying it fried is likely my best bet. I’d likely do better with the gumbo filé . . . right? All of that aside, what delicious flavors and such hearty ingredients. It certainly looks like a very tasty comforting dish. 🙂 ~Valantina
Cocoa & Lavender
June 24, 2023 at 9:35 pmFunny — I’m finding many of my blog friends do not like okra — a big surprise! But filé powder works beautifully!
angiesrecipes
June 24, 2023 at 11:27 amI like okra, but have never tried it in a gumbo, actually, have never had a gumbo. This looks really flavourful and tasty.
Cocoa & Lavender
June 24, 2023 at 9:34 pmGumbo is really very flavorful — I hope you can try it sometime, Angie!
Karen (Back Road Journal)
June 24, 2023 at 2:13 pmAs far as I’m concerned, I like my gumbo with okra. It really is a wonderful vegetable, you just have to make sure to pick out the small, tender pods…the big ones can be woody. Hot weather, cold weather, it doesn’t matter, I would be happy with a bowl of your gumbo.
Cocoa & Lavender
June 24, 2023 at 9:33 pmI agree — the smaller the better when dealing with so many veggies!
Eha
June 24, 2023 at 5:09 pm*smile* You are bringing back memories and making me do homework on this freezing Sunday morning! Well remember my first experiences with gumbo whilst in New Orleans immersed in trad jazz. . . . and now wondered about being able to buy okra here as had not used it awhile . . . . Well Down Under we call it lady fingers – although it supposedly is in season at the moment most stores do not keep, and the price is rather horrendous! Shall see – have quite liked and can cook without its t tasting like glue 🙂 !
Cocoa & Lavender
June 24, 2023 at 9:33 pmWow — it is definitely a summer vegetable here, so am surprised it’s available now in Oz! Fun that you had in NOLA1
Eha
June 25, 2023 at 12:54 amWell, I guess Mr Google could be wrong, but our avocado season is March to October also and that for sure. ;:) ! We are a huge country and I guess much is grown un tomtit!
Ronit Penso
June 25, 2023 at 2:50 pmI’m a big fan of okra, so I’m all for adding it to this tasty gumbo!
Definitely looking forward to okra season, as I have a few recipes (some posted in my blog) with it, that I enjoy making time and again. I agree with Karen – the smaller, the better. 🙂
Marcelle
June 25, 2023 at 3:33 pmI grew up on okra and it’s comfort food to me, especially friend okra with served with cream gravy. My mother loved it, so she cooked with it often. Gumbo is one of our favorite things too and your recipe looks delish, David!! I love to get back to NOLA sometime soon.
Christina Conte
June 25, 2023 at 9:01 pmI tried okra for the first time when I was 9. I remember because we had just moved from Scotland to Michigan and someone gave my mother some and told her how to make it. I believe that was the last time I had it. Poor okra! Haha! It doesn’t seem to be a favorite of many, but like you, I would give it a go again! Your gumbo sounds and looks delicious! I still have never been to New Orleans! 🙁
sherry
June 26, 2023 at 2:15 amand yes here i am – another okra-phobe. that slimy stuff – noooooo. But i bet your gumbo is very tasty. I just read Eha’s comment about it being called ladies’ fingers here. and that is new to me. The only ladies’ fingers I know of are bananas :=)
Frank | Memorie di Angelina
June 27, 2023 at 5:33 amLooks fabulous, David! I do like myself a good gumbo and I have no problem with okra. I particularly like it coated in cornmeal and deep fried. Unfortunately I don’t get to enjoy it too often as “some people” in this house don’t care for it…
Anyway did you know that I’ve never been to New Orleans? Hard to believe, I know. But now that I’m retired I plan to fill in all those gaps in my travel “resume” ad NO is definitely on the must visit list.
2pots2cook
June 28, 2023 at 5:05 amBeautiful photos David! I so understand you, I don’t have “problem” with okra but with peas! Anyway, this seems such a fine dinner for the season!
The-FoodTrotter
June 30, 2023 at 12:30 amYour recipe must be bursting with flavour! I never ever cooked okra, but I have to really because I’m curious about all the recipes including okra in Africa, Balkans, Caribbean and Southern USA….
LisainMN
September 10, 2023 at 9:37 amLooking for info on the red peppers and tomatoes referenced in recipe but not in the ingredients in list.
Cocoa & Lavender
September 10, 2023 at 9:52 amWow — thanks for catching that, Lisa. I’ve updated the recipe to reflect both ingredients. My apologies!
LisainMN
September 10, 2023 at 10:44 amThanks, David! I guessed roughly what you have clarified and it was delicious. Added a few huge shrimp in shells to make up for lack of chicken thighs.
Cocoa & Lavender
September 10, 2023 at 5:46 pmI’m glad you enjoyed it! Shrimp is wonderful in gumbo!