Coastal Alabama Vegetable Gumbo with Okra and Andouille

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 soups ready in about 60 minutes pairs olive oil, medium yellow onion, diced, stalks 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.

Prep: 20 min Cook: 40 min Serves 6 Southern American cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Frequently asked questions

How long does Coastal Alabama Vegetable Gumbo with Okra and Andouille take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coastal Alabama Vegetable Gumbo with Okra and Andouille?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Coastal Alabama Vegetable Gumbo with Okra and Andouille?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coastal Alabama Vegetable Gumbo with Okra and Andouille for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coastal Alabama Vegetable Gumbo with Okra and Andouille?

Southern American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes