Slow-Cooked Andouille Sausage Gumbo with Cajun Spices

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A rich and hearty gumbo featuring smoky andouille sausage simmered with the holy trinity of Cajun cooking and a dark roux for deep flavor. This Caribbean Mardi Gras recipe, ready in about 90 minutes, pairs andouille sausage, vegetable oil, and all-purpose flour for a weeknight-friendly dinner. Each serving lands at about 450 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 "Build a week of meals around this recipe" 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 lb andouille sausage, sliced into 1/2-inch rounds
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large onion, diced
• 1 medium green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 14 oz can diced tomatoes
• 1 tsp dried thyme
• 2 bay leaves
• 2 tsp Cajun seasoning
• 1 tsp file powder (optional)
• to taste salt
• to taste black pepper
• 4 cups cooked white rice, for serving
• 1/4 cup chopped green onions, for garnish
• 2 tbsp chopped fresh parsley, for garnish

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-bottom pot, heat 1/4 cup vegetable oil over medium heat. Gradually whisk in 1/4 cup all-purpose flour and cook, stirring constantly for 15-20 minutes until the roux is dark brown and fragrant but not burnt.
2. Step 2: Add 1 large diced onion, 1 diced green bell pepper, and 3 diced celery stalks to the roux. Sauté over medium heat for 7 minutes until softened and aromatic.
3. Step 3: Stir in 4 minced garlic cloves and cook for another 1 minute until fragrant.
4. Step 4: Add 1 lb sliced andouille sausage and cook for 5 minutes, stirring occasionally, until sausage starts to brown.
5. Step 5: Pour in 4 cups chicken broth and 14 oz diced tomatoes with juices. Add 1 tsp dried thyme, 2 bay leaves, and 2 tsp Cajun seasoning. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until the gumbo thickens.
6. Step 6: Season with salt and black pepper to taste. If using, stir in 1 tsp file powder and simmer 5 more minutes.
7. Step 7: Serve gumbo hot over 4 cups cooked white rice. Garnish each serving with 1/4 cup chopped green onions and 2 tbsp chopped fresh parsley.