Oyster and Andouille Sausage Gumbo with Okra

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A hearty Louisiana-style gumbo brimming with tender oysters, spicy andouille sausage, and fresh okra in a rich dark roux. This Southern-inspired seafood recipe, ready in about 70 minutes, pairs andouille sausage, sliced, fresh oysters, shucked, okra, sliced 1/2-inch thick for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 8 oz andouille sausage, sliced
• 12 oz fresh oysters, shucked
• 1 cup okra, sliced 1/2-inch thick
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 tbsp tomato paste
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• for serving cooked white rice
• 2 tbsp green onions, sliced

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

Instructions

1. Step 1: In a large heavy pot, heat 1/4 cup vegetable oil over medium heat. Whisk in 1/4 cup all-purpose flour continuously for about 15 minutes until the roux turns a deep chocolate brown color, stirring constantly to prevent burning.
2. Step 2: Add 1 medium diced onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the roux. Sauté for 5 minutes until the vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tbsp Cajun seasoning, 1 tsp dried thyme, and 1 bay leaf; cook for 2 minutes.
4. Step 4: Slowly whisk in 4 cups chicken broth, ensuring the roux is fully incorporated, then bring to a simmer.
5. Step 5: Add 8 oz sliced andouille sausage and 1 cup sliced okra; simmer for 20 minutes until okra is tender.
6. Step 6: Gently fold in 12 oz fresh oysters and cook for an additional 5 minutes until oysters are plump and cooked through. Season with salt and black pepper to taste.
7. Step 7: Remove bay leaf. Serve the gumbo hot over cooked white rice, garnished with 2 tbsp sliced green onions.