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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

Ratings

Original (40)
Gluten-free (5)
Paleo (3)
Vegetarian (4)

27 reviews

Loved how light but filling this was! Subbed chicken thighs for shrimp and was delighted!

By: Hadley
Posted: Apr 01, 2014
Diet: Original
0 Helpful

I actually used some of the leftovers in an omelet this morning and I think I liked that even more!

By: Andrea
Posted: Apr 01, 2014
Diet: Original
0 Helpful

This was very good, but it didn't blow me away. I feel like it lacked flavor...I'd probably add garlic next time.

By: Kristen
Posted: Mar 31, 2014
Diet: Original
0 Helpful