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Roux-less Andouille Gumbo
over rice

Active: 35 min Total: 40 min
While I love traditional roux-based (flour + butter) gumbo, I'm going to leave that to the professional New Orleans cooks. A roux-free gumbo packed with vegetables (especially New Orleans' holy trifecta of onions, peppers, and celery) and the flavor of andouille or vegan sausage is a delicious and light weeknight take. If you already know you're not an okra fan, substitute zucchini.


Roux-less Andouille Gumbo with Rice:
  • Rice - 1 1/2 cups , uncooked ((Use white rice or substitute 4 1/2 cups cooked))
  • Green onions - 2 stalks , chopped
  • Onions - 1 , diced
  • Celery - 2 stalks , diced
  • Green peppers - 1 , diced
  • Red peppers - 1 , diced
  • Okra - 1/2 lb , sliced ((If you know you don't like okra, substitute 2 chopped zucchini))
  • Andouille sausage - 1 lb , chopped
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained ((If you can find fire-roasted ones, they'll be great in this))
  • Cooking oil - 1 1/2 Tbsp
  • Paprika - 1 tsp
  • Chicken stock - 3 cups
  • Hot sauce (opt) - for serving


  1. Rice - This makes enough for tomorrow night’s dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Green onions / Onions / Celery / Peppers / Okra (or okra substitute) / Sausage - Prep as directed. (Can be done up to 3 days ahead)
  3. Tomatoes - Drain.

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  1. Heat a >5 quart (4.73 liter) Dutch oven over medium-high heat. Add cooking oil and then onions, celery, peppers, paprika and a dash of salt to heated oil. Saute for ~5 minutes. Next add in okra, sausage, diced tomatoes, and stock. Cover, bring to a boil, and then simmer for 10 to 15 minutes, until veggies reach the texture you like (I prefer mine still a bit crunchy).
  2. Season to taste with salt, pepper, or even some hot sauce! Serve over rice and top with green onions.



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