Spicy Pork and Andouille Sausage Gumbo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A soul-warming gumbo brimming with tender pork, smoky andouille sausage, and a rich, dark roux-based broth inspired by Louisiana traditions. This latin american-inspired soups ready in about 95 minutes pairs cut into 1-inch pieces pork shoulder, sliced andouille sausage, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1 lb, cut into 1-inch pieces pork shoulder
• 10 oz, sliced andouille sausage
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large, chopped yellow onion
• 1, chopped green bell pepper
• 3, chopped celery stalks
• 4, minced garlic cloves
• 6 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 1 tsp (optional) file powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3, sliced for garnish green onions
• 4 cups for serving cooked white rice

Instructions

1. Step 1: In a large heavy pot, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour over medium heat. Whisk continuously for 15-20 minutes until the roux turns a deep brown color, resembling chocolate, taking care not to burn.
2. Step 2: Add 1 large chopped yellow onion, 1 chopped green bell pepper, and 3 chopped celery stalks to the roux. Stir and cook for 5 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp dried thyme, 2 bay leaves, 1 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper; cook for 2 minutes until fragrant.
4. Step 4: Add 1 lb cubed pork shoulder and 10 oz sliced andouille sausage to the pot, stirring to coat with the roux and vegetables.
5. Step 5: Slowly pour in 6 cups chicken broth while stirring to combine. Bring to a simmer, cover, and cook for 1 hour over low heat until pork is tender.
6. Step 6: Remove bay leaves, and if desired, stir in 1 tsp file powder for a traditional thickening.
7. Step 7: Serve gumbo ladled over 1 cup cooked white rice per serving and garnish each bowl with 3 sliced green onions.