New Orleans Style Gumbo

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A rich, spicy Creole stew with shrimp, andouille sausage, and okra, simmered to perfection in a flavorful roux. This Creole-inspired one-pot recipe, ready in about 75 minutes, pairs flour, oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 1/3 cup flour
• 1/2 cup oil
• 1 medium, diced onion
• 2 stalks, diced celery
• 1, diced green pepper
• 2 cloves, minced garlic
• 1 cup, sliced okra
• 1 lb, peeled and deveined shrimp
• 1/2 lb, sliced andouille sausage
• 4 cups chicken broth
• 1 tsp thyme
• 1 tsp filé powder
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: In a large pot, heat 1/2 cup oil over medium heat. Whisk in 1/3 cup flour to make a roux, stirring constantly for 5-7 minutes until golden.
2. Step 2: Add 1 diced onion, 2 diced celery stalks, 1 diced green pepper, and 2 minced garlic cloves; sauté for 5 minutes until softened.
3. Step 3: Stir in 1 cup sliced okra and 1 tsp thyme; cook for 3 minutes. Add 4 cups chicken broth, 1 tsp filé powder, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Bring to a boil, then add 1 lb shrimp and 1/2 lb andouille sausage. Cook for 5-7 minutes until shrimp turn pink. Serve hot with crusty bread.