Spiced Vegetable Gumbo with Okra and Andouille
A hearty Louisiana-style gumbo simmered with okra, vegetables, and smoky andouille sausage for a rich and comforting stew. This louisiana creole-inspired soups ready in about 80 minutes pairs sliced andouille sausage, sliced okra, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 andouille sausage
- 2 cups, sliced okra
- 1 large, diced yellow onion
- 1 medium, diced green bell pepper
- 3, diced celery stalks
- 4, minced garlic cloves
- 3 tbsp vegetable oil
- 3 tbsp all-purpose flour
- 6 cups chicken stock
- 1 cup diced tomatoes
- 1 bay leaf
- 1 tsp dried thyme
- 1 tbsp Cajun seasoning
- to taste salt
- to taste black pepper
- for serving cooked white rice
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Stir in 3 tbsp all-purpose flour and cook, whisking constantly, for 10-12 minutes until the roux turns a deep brown color and smells nutty.
- Step 2: Add 1 large diced yellow onion, 1 medium diced green bell pepper, 3 diced celery stalks, and 4 minced garlic cloves to the roux. Sauté for 5-7 minutes until vegetables are softened and fragrant.
- Step 3: Stir in 12 oz sliced andouille sausage and cook for 3 minutes to release flavors.
- Step 4: Pour in 6 cups chicken stock and 1 cup diced tomatoes, then add 1 bay leaf, 1 tsp dried thyme, and 1 tbsp Cajun seasoning. Bring to a boil.
- Step 5: Reduce heat to low, add 2 cups sliced okra, season with salt and black pepper to taste, and simmer uncovered for 45 minutes until gumbo thickens and flavors meld.
- Step 6: Remove bay leaf before serving gumbo over cooked white rice for a satisfying meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Vegetable Gumbo with Okra and Andouille take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Vegetable Gumbo with Okra and Andouille?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced andouille sausage from drying out.
Can I substitute ingredients in Spiced Vegetable Gumbo with Okra and Andouille?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Vegetable Gumbo with Okra and Andouille for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Vegetable Gumbo with Okra and Andouille?
Louisiana Creole soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
