Best New Orleans Gumbo

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

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, smoky stew with shrimp, andouille sausage, and a velvety roux base, inspired by the flavors of the French Quarter. This Creole-inspired one-pot recipe, ready in about 135 minutes, pairs okra, celery, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 45 min Cook: 90 min Serves 6 Creole cuisine 420 cal/serving

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Ingredients

1 cup (100g) sliced okra
1 cup (80g) diced celery
1 cup (120g) diced onion
1/2 cup (40g) diced bell pepper
1/2 lb (227g) sliced andouille sausage
1 lb (450g) peeled and deveined shrimp
1 tsp (5g) dried thyme
2 bay leaves
2 cups (475g) flour and 2 cups (475ml) butter roux
4 cups (960ml) chicken or shrimp stock
1 tbsp (10g) filé powder

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Instructions

Step 1: In a large pot, melt 2 cups butter over medium heat. Gradually whisk in 2 cups flour until golden (about 5-7 minutes). Add 1 cup onion, 1 cup celery, 1/2 cup bell pepper, and 1 tsp thyme. Sauté for 10 minutes until fragrant.
Step 2: Add 1 cup okra and 1/2 cup andouille sausage. Cook for 5 minutes, then stir in 4 cups stock. Bring to a simmer and cook for 30 minutes.
Step 3: Add 1 lb shrimp and 1 tbsp filé powder. Cook for 5-7 minutes until shrimp turn pink. Remove bay leaves and serve with rice.