Slow-Cooked Andouille Gumbo with Okra and Creole Spices

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A rich, hearty gumbo simmered slowly with smoky andouille sausage, tender chicken, fresh okra, and a blend of Creole seasonings for deep, layered flavor. This American-inspired Mardi Gras recipe, ready in about 95 minutes, pairs andouille sausage, boneless chicken thighs, okra 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

• 12 oz, sliced into 1/2-inch rounds andouille sausage
• 1 lb, cut into bite-sized pieces boneless chicken thighs
• 8 oz, sliced into 1/2-inch pieces okra
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 3, diced celery stalks
• 4 cloves minced garlic
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 tbsp Creole seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups, for serving cooked white rice
• 1/4 cup, for garnish chopped green onions
• 2 tbsp, for garnish chopped fresh parsley

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Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a large heavy-bottom pot over medium heat. Gradually whisk in 1/4 cup all-purpose flour and cook, whisking constantly for about 10-12 minutes until the roux turns a deep brown color and smells nutty but not burnt.
2. Step 2: Add 1 large diced yellow onion, 1 medium diced green bell pepper, 3 diced celery stalks, and 4 minced garlic cloves to the roux. Sauté over medium heat for 5-6 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 12 oz sliced andouille sausage and 1 lb bite-sized boneless chicken thighs. Cook for 5 minutes until the sausage starts to brown and chicken is lightly seared.
4. Step 4: Pour in 4 cups chicken broth and 1 cup diced tomatoes with their juice, stirring well to incorporate the roux. Add 1 tbsp Creole seasoning, 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring the gumbo to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
6. Step 6: Add 8 oz sliced okra and continue simmering for another 15 minutes until okra is tender and the gumbo thickens to a stew-like consistency.
7. Step 7: Remove bay leaves and serve gumbo hot over 1 cup cooked white rice per serving. Garnish each bowl with 1 tbsp chopped green onions and 1/2 tbsp chopped fresh parsley for a fresh finish.