In a medium pot, add your boneless skinless chicken. Pour in 2 quarts of water until it covers the chicken. Bring that pot to a boil, then lower the heat to let it simmer for about 20 to 25 minutes. You want to cook until the chicken reaches an internal temperature of 160ºF (71ºC). This will give you a rich chicken broth. Once it’s finished, strain the broth into a bowl—don’t pour it out just yet! Set it aside while you get the rest ready.

Take the chicken out of the pot once it’s cool enough to handle. Use two forks or your hands to shred it into small pieces. Cover the shredded chicken and let it hang out while you work on the gumbo.

In that same medium pot, toss in the okra along with ½ cup of water. Bring it to a boil again, then reduce the heat and cover. Let it simmer for about 7 to 9 minutes, stirring occasionally, until the okra is tender. Once done, transfer it to a colander and let it drain for a few minutes.

Now, grab a larger Dutch oven or a heavy-bottomed pot for this step because we’re about to get cozy with some roux! Combine the unsalted butter and flour in the pot over medium heat. Stir continuously with a whisk as it cooks, which should take about 15 minutes. You’re going for a beautiful, dark brown color, so be patient (but watch closely). In the last 5 minutes, stir frantically to keep it from burning!

Once that roux is perfected, toss in your diced onion, bell peppers, celery, and minced garlic. Sauté these vegetables for about 8 to 10 minutes, or until they soften and become fragrant. You’ll want the colors to pop and blend beautifully with the roux.

Add your cooked okra back into the pot, alongside the diced tomatoes and those perfectly sliced andouille sausages. Cook this medley for about 10 minutes, stirring occasionally.

Here’s where the real flavor comes into play! Toss in the bay leaf, thyme, basil, cayenne pepper, kosher salt, and black pepper. Stir it all up so that every bite will be bursting with flavor.

Carefully stir in about 4 cups of that reserved chicken broth. Loosely cover the pot and let it simmer over medium-low heat. You’ll want to do this for about 30 minutes, stirring occasionally to help everything thicken up beautifully.

Now, time to bring the shredded chicken back to the party! Add it to the gumbo and let it simmer together for another 15 minutes. This is when all the flavors really start to mesh—don’t skip this part!

Turn off the heat and slowly stir in the gumbo filé seasoning. Just a heads up, avoid boiling the gumbo again after adding, as this can make everything stringy. Taste a spoonful and season with additional salt and pepper if you think it needs it. If you prefer a thinner consistency, feel free to add some more chicken broth here.

Scoop generous servings over a fluffy bed of steamed rice, and enjoy every delicious bite!