New Orleans Chicken & Smoked Sausage Gumbo with Okra & Filé – Authentic United States Recipe
Louisiana Creole-Cajun masterpiece built on a nutty toasted roux, the holy trinity of aromatics, and tender okra.
- Country of Origin
- 🇺🇸 United States (North America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Seared chicken thighs and smoked sausage, Sliced okra, Sweet bell peppers and steamed white rice, Dark copper roux, Cajun holy trinity (onion
Ingredients for New Orleans Chicken & Smoked Sausage Gumbo with Okra & Filé (4 Servings)
- 1.25 lbs (or 2.5 cups) seared chicken thighs and smoked sausage, prepped into bite-sized pieces
- 1.5 cups sliced okra, washed and trimmed
- 1 cup sweet bell peppers and steamed white rice
- 1 medium onion and 3 cloves garlic, finely minced with dark copper roux
- 1.5 tbsp traditional United States seasoning (Cajun holy trinity (onion, celery, pepper), thyme, bay leaf, filé/oregano)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and dark copper roux for 3–4 minutes until fragrant.
- Stir in Cajun holy trinity (onion, celery, pepper), thyme, bay leaf, filé/oregano and toast for 45 seconds to release the essential oils of United States's kitchen.
- Add seared chicken thighs and smoked sausage and sliced okra, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in sweet bell peppers and steamed white rice, adjust seasoning, and ladle steaming hot into deep bowls.