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Louisiana-Style Chicken Soup

Okra, You’uns!

Louisiana-Style Chicken Soup with Okra

This recollects me the time that ol’ coon dog’s rockin’ the pirogue and alls them crawdaddies done splash out the bucket and in the baya, spillin’ a fortnights’ supper and maw maw’s hootin’ n hollerin, “Oo ye yi! Them’s gaters lunchin’ fiiiiiiine naw!” n’ paw paw shouts, “Galee! Praise be we’ve gots all them okras n’ chickuhdee chick hens bag der for the eatin’ come nightfall, don’t need no crayfish no how!”

^^^ I mean…that was pretty good for someone who wasn’t born on the bayou.

I won’t talk Cajun to you ever again.

Thisshere soup rat cheer…you’uns’ll lak it good, BOOray!

Okay, now I’m done.

Louisiana-Style Chicken Soup with Okra

This slurpable supper. I made it four score and seven years ago and it sooooomehow got lost in my suuuuuper sophisticated and organized catalog of Recipes to Post, which is in chronological and alphabetical order as well as categorized by ingredient.

Meaning, there are no organizations to my Recipes to Post.

So there I was, thumbing through my post-it notes dewey decimal system highly sophisticated and technologically advanced catalog of Recipes to Post, and got chuffed to bits when I realized I hadn’t shown you this here Looooosiana red light special.

Louisiana-Style Chicken Soup

So here she be. A chicken soup made Lousiana-style with okra and brown rice. It’s all sorts of cozy. You’ll be the talk of the crawfish hole.

Make like a coon dog and hound it.

Recipe adapted from Cooking Light’s Lousiana-Style Chicken Soup.

Louisiana-Style Chicken Soup with Okra
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5 from 1 vote

Louisiana-Style Chicken Soup

Louisiana-Style Chicken Soup is a fresh take on classic chicken soup!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Lifestyle
Cuisine: American
Servings: 4 Servings
Author: Julia


  • 2 tablespoons olive oil
  • ½ yellow onion chopped
  • 1 red bell pepper chopped
  • 1 jalapeño seeded and chopped
  • 2 stalks celery chopped
  • 4 boneless skinless chicken thighs*
  • 2 teaspoons Cajun seasoning
  • 32 ounces low-sodium chicken broth
  • 1 cup okra chopped (I used frozen)
  • 1 14-ounce can diced tomatoes
  • 12 ounces andouille sausage sliced
  • 2 tablespoons fresh parsley chopped
  • Kosher salt to taste
  • 1 cup cooked brown rice for serving


  • In a large pot, heat the olive oil over medium. Add the onion, bell pepper, jalapeno, and celery and sauté, stirring frequently until softened, about 12 minutes.
  • Add the chopped chicken and Cajun seasoning, and stir to brown the chicken, about 1 minute.
  • Add all of the remaining ingredients except for the rice and bring to a full boil.
  • Reduce heat, cover, and simmer for about 30 minutes or until all vegetables are softened and chicken is cooked through.
  • Serve over cooked brown rice.


*you may replace the chicken thighs with 2 boneless skinless chicken breasts


Serving: 1grams

Louisiana-Style Chicken Soup with Okra

Recipe Rating

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Sunday 21st of August 2022

I like this recipe. And I enjoyed the personality. I usually hate it when a recipe posters need to include pages of dialog about their lives, vacations, kid's school progress and eating disorders, the history of okra, and their whole genealogy. But this one is an exception.


Sunday 31st of August 2014

Erh Mah Gawd, I love love okra! The ingredients here remind me of my mama's jambalaya!


Saturday 30th of August 2014

I'm glad I'm not the only one who has recipes disappear and then reappear at the oddest times. Or at the most opportune times? This looks finger-lickin good.

Stefanie @ Sarcastic Cooking

Thursday 28th of August 2014

Please, speak cajun more often. It made my day! This soup looks phenomenal.

Kelly // The Pretty Bee: Cooking & Creating

Thursday 28th of August 2014

This looks perfect for a cool fall day! What a colorful soup!

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