Spicy Cajun Gumbo with Andouille Sausage and Okra

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty Louisiana-style gumbo combining smoky andouille sausage, tender chicken, fresh okra, and a deep, flavorful roux-based broth. This Southern-inspired soup recipe, ready in about 80 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 550 calories and feeds 4, 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 andouille sausage, sliced
• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 14 oz diced tomatoes (canned)
• 4 cups chicken broth
• 1 cup fresh okra, sliced
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• to taste salt
• to taste black pepper
• 4 cups cooked white rice
• 1/4 cup green onions, chopped
• 2 tbsp fresh parsley, chopped

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

Instructions

1. Step 1: In a large heavy pot over medium heat, whisk together 1/4 cup vegetable oil and 1/4 cup all-purpose flour to form a roux. Stir constantly for 10-15 minutes until the mixture turns a dark brown color, similar to chocolate, and smells nutty.
2. Step 2: Add 1 large diced onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves to the roux. Sauté for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 8 oz sliced andouille sausage and 1 lb boneless chicken thigh pieces. Cook for 5 minutes until sausage browns and chicken begins to firm.
4. Step 4: Pour in 14 oz canned diced tomatoes and 4 cups chicken broth, stirring to combine.
5. Step 5: Add 1 cup sliced fresh okra, 2 tbsp Cajun seasoning, 1 tsp dried thyme, and 2 bay leaves. Bring the gumbo to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until sauce thickens and flavors meld.
6. Step 6: Season with salt and black pepper to taste.
7. Step 7: Serve gumbo hot over 1 cup cooked white rice per serving, garnished with 1/4 cup chopped green onions and 2 tbsp chopped fresh parsley.