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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.

Ingredients

Servings:
4
Metric
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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Prep

  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.

Make

  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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Nutrition Facts

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

This meal has 27 reviews

I thought this was going to be too hot, but it really wasn't. We loved it. I think using the Andouille sausage was key.

By: Mary Ann
Posted: Apr 06, 2014
Diet: Original

totally loved this- got an unsoliticted "great dinner!" from hubby which definitely puts it on the favorite list!!

By: Monica
Posted: Apr 06, 2014
Diet: Original

We definitely loved the flavor of this and would make it again. The leftovers were just as good! Okra was no where to be found in our grocery stores so we made it with zucchini. We added a jalepeno which was really good. We also doubled the peppers and added extra zucchini. We'll have to try it someday with okra.

By: Cara
Posted: Apr 05, 2014
Diet: Vegetarian

Agreed with the other comments, this is much soupier than the directions led on. I only used 2 cups of broth and it still was much more like a soup than a gumbo. Great flavor though.

By: james
Posted: Apr 04, 2014
Diet: Original

Pretty boring, I added in garlic and hot sauce as recommended. Used less stock as suggested, it was still soupy. Wouldn't make it again.

By: Elizabeth
Posted: Apr 03, 2014
Diet: Original

Very soupy

By: Emily
Posted: Apr 03, 2014
Diet: Gluten-free