Native Louisiana Gumbo with Andouille Sausage

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply authentic Creole stew embodying the heart of Louisiana, featuring slow-simmered gumbo file, hand-crafted andouille, and fresh okra for a true taste of the bayou. This Cajun-inspired soup recipe, ready in about 85 minutes, pairs andouille sausage, chicken stock, okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, 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

• 8 oz, sliced 1/4-inch thick andouille sausage
• 4 cups chicken stock
• 1 cup, sliced thin okra
• 1 medium, diced onion
• 1 stalk, diced celery
• 1/2 cup, diced bell pepper
• 2 tbsp tomato paste
• 1/4 cup all-purpose flour
• 1 tsp gumbo file powder
• 2 cups, cooked rice
• 2 tbsp hot sauce

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

Instructions

1. Step 1: In a heavy pot, cook andouille sausage over medium heat for 5 minutes until lightly browned, then remove and set aside. In the same pot, melt 2 tbsp butter over medium-low heat, add onion, celery, and bell pepper, and cook for 8 minutes until softened but not browned.
2. Step 2: Stir in tomato paste and cook for 2 minutes until darkened. Whisk in all-purpose flour to form a roux, cooking for 5 minutes while stirring constantly until it turns a deep amber color, then gradually pour in chicken stock while whisking to prevent lumps.
3. Step 3: Return sausage to pot, add okra, bring to a simmer, and cook uncovered for 30 minutes. Stir in gumbo file powder off-heat, add hot sauce, and serve over cooked rice.