Slow-Simmered Seafood Gumbo with Okra and Andouille

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A deeply flavored gumbo simmered low and slow with a dark roux, smoky andouille sausage, fresh okra, and a medley of seafood for a rich and comforting stew. This louisiana creole-inspired soups ready in about 95 minutes pairs peeled and deveined shrimp, picked over for shells crab meat, sliced into 1/2-inch pieces okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 8 oz, sliced into 1/4-inch rounds andouille sausage
• 8 oz, peeled and deveined shrimp
• 6 oz, picked over for shells crab meat
• 1 cup, sliced into 1/2-inch pieces okra
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large, diced onion
• 1 medium, diced green bell pepper
• 3, diced celery ribs
• 4 cloves minced garlic
• 4 cups chicken broth
• 1 cup, canned diced tomatoes
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp file powder
• to taste salt
• to taste black pepper
• for serving cooked white rice
• 2 tbsp chopped green onions

Instructions

1. Step 1: In a large heavy pot over medium heat, whisk together 1/2 cup all-purpose flour and 1/2 cup vegetable oil to form a roux. Cook, stirring constantly, for 15-20 minutes until dark brown and fragrant but not burnt.
2. Step 2: Add 1 large diced onion, 1 medium diced green bell pepper, 3 diced celery ribs, and 4 cloves minced garlic to the roux. Sauté for 6-8 minutes until softened and aromatic.
3. Step 3: Stir in 8 oz sliced andouille sausage, 1 cup sliced okra, 1 cup canned diced tomatoes, 4 cups chicken broth, 2 tsp Cajun seasoning, 1 tsp dried thyme, and 2 bay leaves. Bring to a boil, then reduce heat to low and simmer, uncovered, for 45 minutes.
4. Step 4: Add 8 oz peeled and deveined shrimp and 6 oz crab meat, simmer for another 10-12 minutes until seafood is cooked through.
5. Step 5: Remove bay leaves, stir in 1 tsp file powder, and season with salt and black pepper to taste.
6. Step 6: Serve gumbo over cooked white rice and garnish with 2 tbsp chopped green onions and 2 tbsp chopped fresh parsley.