Recipe courtesy of Highland Fried


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  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 45 min
  • Yield: 8 servings
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Roasted Okra:

2 pounds okra, sliced

Olive oil, for drizzling

Blackening Spice:

2 cups paprika

1 1/2 cups salt 

2/3 cup ground black pepper 

1/2 cup cayenne pepper

1/2 cup garlic powder 

1/2 cup onion powder 

1/4 cup dried whole oregano 

1/4 cup dried whole thyme 


1 pound andouille sausage, sliced thin

1 tablespoon minced garlic 

4 stalks celery, medium dice 

1 Spanish onion, medium dice 

1 green bell pepper, medium dice 

1 red bell pepper, medium dice 

1 cup olive oil 

1 cup all-purpose flour

1/2 cup canola oil

6 cups chicken or pork stock 

2 cups shredded smoked chicken 

2 cups shredded smoked pork 

2 cups crushed canned tomatoes 

1 teaspoon gumbo file

1 teaspoon chopped fresh oregano 

1 teaspoon chopped fresh thyme 

1 bay leaf 

Salt and pepper

Rice or cornbread, for serving


  1. For the roasted okra: Preheat the oven to 350 degrees F.
  2. Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.
  3. For the blackening spice: Stir together the paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano and thyme in a jar.
  4. For the gumbo: Saute sausage, garlic, celery, onion and peppers in 1/2 cup olive oil in a saucepot until veggies are soft.
  5. Mix flour with canola oil and remaining 1/2 cup olive oil in a saute pan over medium heat and cook until dark brown, then add to veggie pot. Add 1/4 cup blackening spice (save the remainder for another use). Add stock, chicken, pork, tomatoes, file, oregano, thyme and bay leaf, then add salt and pepper to taste. Bring to a boil and let simmer for 45 minutes.
  6. Mix the okra in with the rest of the gumbo. Serve with rice or cornbread.