Slow-Cooked Andouille Sausage Gumbo with Cajun Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Mardi Gras recipe, ready in about 90 minutes, pairs andouille sausage, vegetable oil, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 1 lb, sliced into 1/2-inch rounds andouille sausage
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large, diced onion
• 1 medium, diced green bell pepper
• 3, diced celery stalks
• 4, minced garlic cloves
• 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, for serving cooked white rice
• 1/4 cup, for garnish chopped green onions
• 2 tbsp, for garnish chopped fresh parsley

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.