Gumbo-Style Andouille Sausage and Okra Stew
A hearty Southern stew blending smoky andouille sausage and tender okra in a deeply flavored roux-thickened broth with Cajun spices. This southern-inspired soups ready in about 70 minutes pairs olive oil, all-purpose flour, medium 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 cloves 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
Instructions
- 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.
- 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.
- Step 3: Stir in 12 oz sliced andouille sausage and cook for 3 minutes until sausage releases its oils.
- 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.
- 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.
Frequently asked questions
How long does Gumbo-Style Andouille Sausage and Okra Stew take to make?
Total time is about 70 minutes (20 min prep + 50 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 Gumbo-Style Andouille Sausage and Okra Stew?
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 Gumbo-Style Andouille Sausage and Okra Stew?
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 Gumbo-Style Andouille Sausage and Okra Stew 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 Gumbo-Style Andouille Sausage and Okra Stew?
Southern 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.
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