Coastal Alabama Vegetable Gumbo with Okra and Andouille

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A hearty stew blending the rustic flavors of okra, smoky andouille sausage, and fresh vegetables inspired by coastal Alabama cooking traditions. This Southern American-inspired soup recipe, ready in about 60 minutes, pairs olive oil, yellow onion, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 12 oz andouille sausage, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 medium green bell pepper, diced
• 4 garlic cloves, minced
• 1 cup okra, sliced into 1/2-inch pieces
• 1 cup diced tomatoes (canned)
• 4 cups chicken broth
• 1 tsp file powder (sassafras leaf powder)
• 1 tbsp cajun seasoning
• to taste salt
• to taste black pepper
• 2 cups, for serving cooked white rice
• 2 tbsp fresh parsley, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 12 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crisp; remove sausage and set aside.
2. Step 2: In the same pot, add 1 diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper; sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 1 cup sliced okra; cook for 3 minutes until okra begins to soften.
4. Step 4: Add 1 cup diced tomatoes, 4 cups chicken broth, 1 tbsp cajun seasoning, and browned sausage back into the pot. Bring to a boil, then reduce to a simmer and cook uncovered for 25 minutes until flavors meld.
5. Step 5: Stir in 1 tsp file powder, and season with salt and black pepper to taste; cook for an additional 5 minutes until slightly thickened.
6. Step 6: Serve gumbo hot over 2 cups cooked white rice and garnish with 2 tbsp chopped fresh parsley for a true taste of coastal Alabama.