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Roux-less Andouille Gumbo
over rice

Active: 35 minTotal: 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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.


  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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This meal has 27 reviews

I used shrimp instead of sausage to make a pescatarian gumbo. While this is a tasty dish, it is not what I grew up on and called gumbo. Gumbo has cayenne, paprika, garlic, chili peppers, and file. I tried it, but think I will keep using the recipe my grandma taught me. As a born and bred southerner, I love my traditional gumbo.

By: Alicia
Posted: Jul 19, 2016
Diet: Original

I added double the diced tomatoes and stock, used a combination of andouille sausage and sweet chicken sausage to reduce the heat (I like the flavors, but not too much head in the stew). Also, I added a arrowroot to create a Paleo friendly thickener to make it more stew-like.

By: Delores
Posted: Oct 05, 2014
Diet: Paleo

I used the 2 cups of broth & added garlic powder/garlic salt like others suggested, I found a turkey andouille sausage at WF that had tons of flavor. My husband & I both enjoyed it!

By: Lisa
Posted: May 15, 2014
Diet: Original

So yummy! I might only add 2 cups of chicken stock however. Used cajun andouille sausage and it had a good kick!!

By: Brigitte
Posted: Apr 23, 2014
Diet: Original

We subbed zucchini for okra, and a Mexican chorizo for the Andouille, as that's what we had on hand. It was tasty and spicy, but for some reason, fell a little flat for us.

By: Katie
Posted: Apr 14, 2014
Diet: Original

Used 2 cups of veggie stock and it was just right! Gumbo is normally more like a stew, not like the picture. Used a can of tomatoes with green chilies for a bit more of a kick.

By: Jenise
Posted: Apr 12, 2014
Diet: Vegetarian