Okra and Andouille Sausage Gumbo

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, slow-simmered gumbo featuring tender okra, smoky Andouille sausage, and a deeply flavorful roux, perfect for a comforting weeknight meal. This Cajun-inspired soup recipe, ready in about 85 minutes, pairs Okra, Andouille sausage, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, 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: 25 min Cook: 60 min Serves 8 Cajun cuisine 420 cal/serving

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Ingredients

1 lb Okra
8 oz Andouille sausage
1 medium Onion
2 stalks Celery
1 medium Bell pepper
3 cloves Garlic
1/4 cup All-purpose flour
2 tbsp Vegetable oil
4 cups Chicken broth
2 tbsp Tomato paste
1 tsp Thyme
1 Bay leaf
1/2 tsp Hot sauce
4 cups Rice

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Instructions

Step 1: Trim 1 lb fresh okra and slice into 1/2-inch rounds.
Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 8 oz sliced Andouille sausage and cook until browned (5 minutes), then remove and set aside.
Step 3: Add 1 diced medium onion, 2 diced celery stalks, 1 diced bell pepper, and 3 minced garlic cloves to the pot. Cook for 8-10 minutes until softened.
Step 4: Push vegetables aside and add 1/4 cup all-purpose flour to the pot. Cook, stirring constantly, for 2-3 minutes until golden.
Step 5: Stir in 2 tbsp tomato paste and cook for 1 minute. Add 4 cups chicken broth, 1 tsp thyme, 1 bay leaf, and 1/2 tsp hot sauce. Return sausage to the pot and add okra slices.
Step 6: Simmer covered for 45-60 minutes until okra is tender. Discard bay leaf and serve over 4 cups cooked rice.