Mean Chef Chicken, Andouille, Ham and Okra Gumbo

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Total Time
1hr 30mins
30 mins
1 hr

The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.

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  1. In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
  2. If you get black specks in your roux it is burned and you will have to start over.
  3. Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  4. The mixture will be pasty and fairly dry.
  5. Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
  6. Cook, stirring, for 3 to 4 minutes.
  7. Add the stock or broth and stir well to combine with the roux mixture.
  8. Bring to a boil, then reduce heat to medium-low.
  9. Cook, uncovered, stirring occasionally, for 1 hour.
  10. Add the chicken and cook just until the chicken is heated through, about 5 minutes.
  11. Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
  12. Ladle into deep soup bowls over rice.
  13. Serve with hot sauce, if desired.
Most Helpful

4 5

This recipe was very very good. My family loved it! Your instructions were clear and easy to follow. The roux turned out beautiful and the seasonings went well together. Thank you for sharing this simple yet delicious recipe! It is a keeper :)

4 5

Soooooo good! I used fresh green beans in lieu of the okra (my DH won't eat okra). I used olive oil to make the roux and I wouldn't change anything!

5 5