Gumbo with Andouille Sausage



  • 2 Tablespoons coconut oil
  • 2 small onions – peeled and diced
  • ½ a bunch of celery
  • 6 cloves of garlic – peeled and crushed
  • 6 carrots (Wairuna Organics)
  • 1 red capsicum
  • 6 andouille sausages (Havoc Farm Pork)
  • 1 litre chicken stock
  • 400g can crushed tomatoes
  • 1 can water
  • 1 bay leaf
  • 3 teaspoons paprika
  • 1 teaspoon each of salt and pepper
  • 1 cup brown or wild rice
  • 150g – 200g de-shelled frozen prawns
  • Parsley to garnish


  1. Heat coconut oil in a large soup pot, on a medium heat.
  2. Slice sausages into 2cm thick pieces.
  3. Add sausages to the oil and cook until browned. Remove and set aside.
  4. Add the onion, garlic, and a generous pinch of salt and lower the heat.
  5. Cut the celery and red capsicum into small pieces and add to the pot.
  6. Cut the carrots pieces, a similar size to the sausages and add to the pot.
  7. Cook until the vegetables start to become tender.
  8. Add the sausages back to the pot.
  9. Add the stock, tomatoes, water, bay leaf, paprika, rice, salt and pepper.
  10. Bring to the boil, and then lower to a gentle simmer.
  11. Simmer for 40 minutes, stirring occasionally to ensure it doesn’t catch on the bottom.
  12. Check that the rice is cooked.
  13. Once the rice is tender, add in the prawns and cook for a further 10minutes or until the prawns are cooked to your liking.
  14. Taste and season.
  15. Garnish with some roughly sliced parsley.


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