Hearty Louisiana Okra Soup (Printable)

A flavorful Louisiana stew with tender chicken, smoky sausage, fresh okra, and aromatic vegetables in a dark roux base.

# Ingredient List:

→ Proteins

01 - 12 oz boneless, skinless chicken thighs, cut into bite-size pieces
02 - 8 oz smoked andouille sausage, sliced

→ Vegetables

03 - 9 oz fresh or frozen okra, sliced
04 - 1 large onion, chopped
05 - 1 green bell pepper, chopped
06 - 2 celery stalks, chopped
07 - 3 cloves garlic, minced
08 - 2 tomatoes, diced or 14 oz canned diced tomatoes, drained
09 - 2 spring onions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)

→ Roux

11 - 1/2 cup all-purpose flour
12 - 1/4 cup vegetable oil

→ Liquids & Seasonings

13 - 6 cups chicken stock
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp smoked paprika
17 - 1/2 tsp cayenne pepper (adjust to taste)
18 - Salt and black pepper to taste
19 - 1 tsp Worcestershire sauce
20 - Hot sauce to taste (optional)

→ Optional

21 - Cooked white rice for serving
22 - Filé powder for thickening and flavor (optional)

# How-To Steps:

01 - Heat vegetable oil over medium heat in a large heavy-bottomed pot. Whisk in flour continuously and cook until deep chocolate brown, about 15-20 minutes, without burning.
02 - Add chopped onion, bell pepper, and celery to the roux. Sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute more.
03 - Incorporate sliced smoked sausage and chicken pieces. Sauté for 5 minutes until chicken is lightly browned.
04 - Stir in sliced okra and cook for an additional 3-4 minutes.
05 - Add diced tomatoes, chicken stock, bay leaves, thyme, smoked paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 45-50 minutes, stirring occasionally.
06 - Remove bay leaves. Taste and adjust seasoning. For thicker consistency, sprinkle filé powder off the heat.
07 - Ladle over cooked white rice. Garnish with sliced spring onions and chopped parsley. Add hot sauce if desired.

# Expert Advice:

01 -
  • The roux is where all the magic lives—it's deep, rich, and forgiving once you understand the process.
  • One pot means less cleanup and more time enjoying the fact that your house smells incredible for hours.
  • It feeds a crowd and tastes even better the next day, making it perfect for meal prep or feeding friends.
02 -
  • The roux is the foundation—if it burns, it's bitter and there's no fix; start over if you smell anything acrid.
  • Don't add cold stock to a hot roux all at once or it'll seize up and lump; stir slowly and the heat will even out.
  • Okra releases slime when cooked, which is exactly what thickens the gumbo—that's not a mistake, it's the whole point.
03 -
  • Make extra roux and freeze it in ice cube trays—it's a shortcut for the next pot and worth every bit of effort.
  • The sausage you choose matters more than anything else; find a good smoked sausage at a butcher counter and you've won half the battle.
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