Slow-Cooked Andouille Sausage Gumbo with Okra

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A rich, hearty gumbo simmered low and slow with smoky andouille sausage, tender chicken, and fresh okra for a classic Louisiana flavor. This American Mardi Gras recipe, ready in about 140 minutes, pairs andouille sausage, boneless chicken thighs, and vegetable oil for a weeknight-friendly dinner. Each serving lands at about 420 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

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

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

Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a large heavy-bottom pot over medium heat. Whisk in 1/4 cup all-purpose flour, stirring constantly for 10-15 minutes until the roux turns a deep brown color and smells nutty.
2. Step 2: Add 1 large diced onion, 1 medium 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 12 oz sliced andouille sausage and 1 lb bite-sized chicken thighs. Cook for 5 minutes until the sausage releases its oils and chicken begins to brown.
4. Step 4: Pour in 4 cups chicken broth, 1 cup diced tomatoes, 1 cup sliced fresh okra, 2 bay leaves, 1 tsp dried thyme, and 1 tbsp Cajun seasoning. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until gumbo thickens.
5. Step 5: Season with salt and black pepper to taste. Remove bay leaves before serving.
6. Step 6: Serve hot over cooked white rice, garnished with 2 tbsp chopped green onions and 2 tbsp chopped parsley.