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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

Really yummy - added some garlic. Overall very easy to prepare and full of healthy veggies.

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

We really enjoyed this - subbed a tsp of Cajun seasoning for the paprika as I was out of it.

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

Really simple and packed with flavor.

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

I didn't no what to expect since I don't usually eat gumbo, but it was great - especially after seasoning with salt, pepper and hot sauce!

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

Took the suggestion and added the garlic --- it was really good but would have likes a second protein in the dish (maybe chicken or shrimp or both?)

By: Sara
Posted: Apr 02, 2014
Diet: Original

Mine was a lot soupier than the picture implied; would cut back the stock next time so that it's a little thicker. Added garlic and used turkey sausage instead.

By: Wayne
Posted: Apr 02, 2014
Diet: Original