Spicy Tomato and Andouille Sausage Stew with Okra

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A robust, spicy tomato stew featuring smoky andouille sausage and tender okra, inspired by the hearty dishes of the Northeast Florida region. This Southern-inspired pork recipe, ready in about 50 minutes, pairs andouille sausage, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 12 oz sliced into 1/2-inch pieces andouille sausage
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4 minced garlic cloves
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 cups chicken broth
• 2 cups sliced okra
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 12 oz sliced andouille sausage and cook for 5 minutes, stirring occasionally, until browned and fragrant. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 5-6 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until spices are fragrant.
4. Step 4: Stir in 1 can (14.5 oz) diced tomatoes, 2 tbsp tomato paste, and 2 cups chicken broth. Bring the mixture to a simmer.
5. Step 5: Return the browned andouille sausage to the pot and add 2 cups sliced okra. Simmer uncovered for 20 minutes until the stew thickens and the okra is tender.
6. Step 6: Taste and adjust seasoning if necessary. Garnish with 2 tbsp chopped fresh parsley before serving.