Gumbo-Style Andouille Sausage and Okra Stew

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty Southern stew blending smoky andouille sausage and tender okra in a deeply flavored roux-thickened broth with Cajun spices. This Southern-inspired soup recipe, ready in about 70 minutes, pairs olive oil, all-purpose flour, green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 1/2-inch pieces
• 3 tbsp olive oil
• 1/4 cup all-purpose flour
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 cups okra, sliced into 1/2-inch pieces
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, canned
• 2 tsp Cajun seasoning
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked white rice
• 2 tbsp fresh parsley, chopped

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large heavy-bottom pot, heat 3 tbsp olive oil over medium heat. Gradually whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 8-10 minutes until the roux turns a deep brown color but not burnt.
2. Step 2: Add 1 large diced yellow onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the roux. Sauté for 5 minutes until vegetables soften and are fragrant.
3. Step 3: Stir in 12 oz sliced andouille sausage and cook for 3 minutes until sausage releases its oils.
4. Step 4: Add 2 cups sliced okra, 4 cups chicken broth, 1 can (14.5 oz) diced tomatoes, 2 tsp Cajun seasoning, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 35 minutes until stew thickens and flavors meld.
5. Step 5: Remove the bay leaf and ladle the gumbo over 2 cups cooked white rice. Garnish with 2 tbsp chopped fresh parsley before serving hot.