Okra and Andouille Sausage Gumbo

A rich, slow-simmered gumbo featuring tender okra, smoky Andouille sausage, and a deeply flavorful roux, perfect for a comforting weeknight meal.

Cuisine: Cajun

Category: Soups

Prep: 25 minutes. Cook: 60 minutes.

Serves 8.

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

Instructions

1. Step 1: Trim 1 lb fresh okra and slice into 1/2-inch rounds.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Simmer covered for 45-60 minutes until okra is tender. Discard bay leaf and serve over 4 cups cooked rice.