Andouille Sausage Gumbo



Servings: 6

Prep Time: 15 minutes

Cook Time: 45 minutes



  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 medium yellow onion (small diced)
  • 2 celery stalks (small diced)
  • 1 green bell pepper (cored, seeded and small diced)
  • 1 bay leaf
  • 1 ½ teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon Creole seasoning (or chicken Bouillon)
  • 1 can crushed tomatoes - 15 ounces
  • 4 cups chicken stock or broth
  • 8 ounces Andouille smoked sausage (cut into small dices)
  • 1 package frozen okra - 10 ounces (thawed and drained)
  • salt (to taste)
  • freshly fround black pepper (to taste)
  • For Serving: steamed white rice


  1. In a dutch oven or stock pot over medium heat pour in the oil. Once the oil is hot and shimmery, whisk in the flour. Be sure to mix well - no lumpy-glumpies. Allow this roux to cook until it is milk chocolate in color, stirring continuously, approximately 15 minutes.
  2. Add the holy trinity of onion, celery and bell pepper and cook for 5 minutes, until translucent and tender.  Add the bay leaf, thyme, oregano, cayenne pepper and creole seasoning followed by the tomatoes. Stir to combine.
  3. Add the chicken stock/broth and sausage to the pot and increase the heat to medium high to bring the gumbo to a simmer. Add the okra and simmer for approximately 10 minutes (or longer, if desired). Remove the bay leaf and taste. Season with salt and pepper.
  4. Serve with a bowl of steamed white rice.


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