Cajun Okra Gumbo with Anuouille, Chicken, AND Crab with Freid Okra Croutons
Recipe courtesy of Treva Chadwell

Okra Gumbo with Andouille, Chicken and Crab

Getting reviews...
Nothing says "Cajun" like a good gumbo. This one is rich and satisfying because of the dark roux made with butter and flour. Some gumbos use file as a thickener, but this one relies solely on the okra to make the stew just the right consistency.
  • Level: Easy
  • Total: 2 hr
  • Prep: 35 min
  • Cook: 1 hr 25 min
  • Yield: 6 to 8 servings
Share This Recipe



  1. 1. Cook the bacon in a large, heavy pan or Dutch oven over medium heat until the fat is rendered and the bacon is crispy, 8 minutes. Remove to a paper-towel-lined plate. Add the andouille and cook until lightly browned and crisp, about 5 minutes; remove to the same plate. Add the butter to the pan and when melted, add the Cajun seasoning, celery, garlic, onions and bell peppers. Cook, stirring occasionally, until the vegetables are very soft, about 10 minutes.
  2. 2. Sprinkle the flour over the vegetables and continue to cook, stirring, until the flour is a deep golden brown, about 10 minutes. Don't worry if the flour starts to stick to the bottom of the pan. Whisk in the tomatoes, Worcestershire sauce and hot sauce, using the whisk to start scraping all of the brown bits off the bottom of the pan. Continue whisking and slowly add the chicken stock.
  3. 3. Sprinkle the chicken generously with salt and pepper. Add the chicken to the pan along with the bacon and andouille. Set aside about 8 to 10 okra pods that are about 2 inches in length. Cut the remaining pods into 1/2-inch rounds and add them to the pan. Bring to a boil, reduce the heat and simmer until the chicken is very tender, about 25 minutes, stirring occasionally so the bottom doesn't burn. Add the crab and simmer until the gumbo is slightly thickened, 10 minutes. Taste and adjust the heat with more hot sauce if desired.
  4. 4. Meanwhile, to make the fried okra halves, cut the reserved okra in half lengthwise, leaving the stems attached. Place in a medium bowl and cover with the buttermilk and a couple dashes of hot sauce. Put the cornmeal in a shallow dish. Take the okra out of the buttermilk, shaking off the excess, and dredge in the cornmeal. Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Fry the okra, in batches if necessary, until crisp and golden brown, turning as needed, about 3 minutes per batch. Drain on paper towels, and then sprinkle with salt.
  5. 5. To serve: Spoon some hot rice into each shallow soup bowl. Ladle a generous amount of gumbo over the rice and garnish each serving with 2 or 3 okra croutons.

Cook’s Note

If fresh okra is not available, frozen can be used. Just skip the okra croutons.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …