Slow-Cooked Andouille Sausage Gumbo with Okra

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Mardi Gras recipe, ready in about 140 minutes, pairs andouille sausage, boneless chicken thighs, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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-size pieces boneless chicken thighs
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large, diced onion
• 1 medium, diced green bell pepper
• 2 stalks, diced celery
• 3 cloves minced garlic
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 cup, sliced fresh okra
• 2 bay leaves
• 1 tsp, dried thyme
• 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

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.