Gumbo Ya-Ya with Chicken & Okra

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, aromatic Creole stew featuring tender chicken, fresh okra, and a roux-based broth, simmered to perfection with classic gumbo spices. This Creole-inspired soup recipe, ready in about 90 minutes, pairs chicken thighs, okra, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 65 min Serves 6 Creole cuisine 380 cal/serving

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Ingredients

1 lb, bone-in, skin-on chicken thighs
1 cup, sliced okra
1 cup, finely diced onion
1/2 cup, finely diced celery
1/2 cup, finely diced bell pepper
1/2 cup all-purpose flour
4 cups chicken stock
2 tbsp tomato paste
2 tsp Creole seasoning
1 tsp thyme
2 bay leaf
1 tsp filé powder

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Instructions

Step 1: Pat 1 lb chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large Dutch oven over medium-high heat and brown chicken on all sides for 5 minutes total. Remove and set aside.
Step 2: In the same pot, cook 1 cup sliced okra with 1/2 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced bell pepper for 8 minutes until vegetables soften and release moisture.
Step 3: Make a roux by melting 1/2 cup all-purpose flour in the pot over medium heat, stirring constantly for 5 minutes until golden brown (do not burn).
Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute. Gradually whisk in 4 cups chicken stock until smooth. Add 2 tsp Creole seasoning, 1 tsp thyme, and 2 bay leaves. Return chicken to the pot and bring to a gentle simmer.
Step 5: Cover and simmer for 45 minutes. Discard bay leaves, stir in 1 tsp filé powder, and cook uncovered for 10 minutes until flavors meld. Adjust seasoning with salt and pepper before serving.