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

Louisiana-Style Chicken Soup

5 from 1 vote
Louisiana-Style Chicken Soup is a fresh take on classic chicken soup!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 Servings


  • 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
Author: Julia
Course: Lifestyle
Cuisine: American
Keyword: dairy free recipes, easy healthy recipes, gluten free recipes, gut healthy recipes, healthy recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Louisiana-Style Chicken Soup with Okra

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Yes, please! Jerry, especially, would love this. Stephie is anti-gumbo (little weirdo), but that’s not an issue anymore. 🙂

  2. I love it when you talk Cajun to me baby. Btw, have you ever been to LA? I went to New Orleans a few years ago and I could not get over their accents, it’s just so different from anything I’ve ever heard. But anyway- chicken soup with okra sounds so comforting. Now I just need to figure out how to make without the chicken. 😉

    1. Hell yamaha, I’ve been to the bayou, sista! I went on an airboat tour with my bff and there were these drunk ass college kids who were annoying the crap out of us, slash flirting with us. Our tour boat guide practically threw a baby gater at the most annoying one and he was trying to play it off like he was handling it like a champ, but the thing whipped him in the neck with its tail, leaving a bigg ass welt. Oh man, why didn’t I write about that in my post?! Epic fail. Anyhoo, I love me some Looooosianaiauns…the peeps are HILLarious and the food is magnificent 😀

  3. I’ve been getting lots of fresh okra at the markets lately and my hubby and I love cajun and creole flavors! I’ll pin, share and favorite this for sure! Related question, have you seen the new flavor of Swanson® broth that is Louisiana Cajun? I’m all for making things from scratch when possible, but I have used their Hot-n-Sour infused broth as a base for soup and found it quite tasty. Since I have a carton of the cajun flavor in my cabinet, I bet I could sub that for the broth. Might have to try that! I’ll report back once I get it made!

    1. Noooo waaaaaaay! Cajun flavored broth? Glorious day, that sounds awesome! Use it! Use it for this soup, my dear! I bet it will turn out marvelously 😀

      1. I knooooowww!! I’ve only used the Chinese Hot & Sour Broth but Swanson also offers Mexican Tortilla, Thai Ginger, Tuscan Chicken and the Lousiana Cajun. I’ll report back once I try it out!

  4. Bahahaha, I am legit impressed by your Cajun talkin’ skills. And your Cajun food making skills, obvi. I want to swan dive into this soup!

  5. 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.

  6. 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.