Slow-Cooked Cajun Andouille Sausage Gumbo with Okra

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A rich, slow-cooked gumbo featuring smoky andouille sausage and tender okra, infused with traditional Louisiana spices and a dark roux. This American-inspired slow-cooker recipe, ready in about 95 minutes, pairs andouille sausage, sliced, vegetable oil, all-purpose flour 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 andouille sausage, sliced
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 14 oz can diced tomatoes, canned
• 4 cups chicken stock
• 1 cup okra, sliced
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp cajun seasoning
• to taste salt
• to taste black pepper
• for serving cooked white rice
• 2 tbsp green onions, chopped

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Instructions

1. Step 1: In a large heavy-bottomed pot over medium heat, combine 1/4 cup vegetable oil and 1/4 cup all-purpose flour. Stir continuously for 15 minutes until the mixture turns a dark brown color (dark roux), being careful not to burn it.
2. Step 2: Add 1 large diced yellow onion, 1 medium diced green bell pepper, and 3 diced celery stalks to the roux. Sauté while stirring for 5 minutes until the vegetables soften.
3. Step 3: Stir in 3 minced garlic cloves and 12 oz sliced andouille sausage, cooking for 4 minutes until fragrant and the sausage begins to brown.
4. Step 4: Pour in 4 cups chicken stock and 14 oz canned diced tomatoes, then add 1 tsp dried thyme, 2 bay leaves, and 1 tbsp Cajun seasoning. Bring to a simmer.
5. Step 5: Add 1 cup sliced okra and reduce the heat to low. Cover and let the gumbo simmer gently for 1 hour, stirring occasionally until the flavors meld and the gumbo thickens.
6. Step 6: Season with salt and black pepper to taste. Serve hot over cooked white rice with 2 tbsp chopped green onions sprinkled on top.