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This week / Soups / No. 27
Sausage and Okra Gumbo
27THIS WEEK
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Soups

Sausage and Okra Gumbo

A Creole-style gumbo with smoked andouille, okra and tomatoes in a dark roux broth, ladled over a scoop of white rice.

Prep20 min
Cook1 hr 15 min
Total1 hr 35 min
Serves8

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises
AmazonWalmart
8-inch chef's knifeFor all the chopping
Amazon
Rice cookerFor hands-off rice and grains
AmazonTargetWalmart

Store links go to the same item at each retailer, checked October 29, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 lb andouille or other smoked sausage, sliced into coins
  • 1 lb okra, fresh or frozen, sliced
  • 1 (14 oz) can diced tomatoes
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp Cajun seasoning
  • 1/4 tsp cayenne (optional)
  • salt and black pepper
  • sliced green onions and hot sauce, to serve
  • 4 cups cooked white rice

Steps

  1. Heat the oil in a Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, until the roux is the color of peanut butter or a little darker, 20 to 30 minutes. Lower the heat if it smokes.
  2. Add the onion, pepper and celery and cook, stirring, until soft, about 6 minutes. Add the garlic for 1 minute.
  3. Stir in the sausage and okra and cook 5 minutes.
  4. Add the tomatoes, broth, bay leaves, thyme, Cajun seasoning and cayenne. Bring to a boil, then simmer uncovered, stirring now and then, 45 minutes.
  5. Skim any fat, remove the bay leaves and season. Serve over rice with green onions and hot sauce.

TipHave every vegetable chopped before you start the roux; once it is dark you need to add them right away.