A cozy, smoky Andouille Vegetable Stew filled with tender vegetables and a rich dark‑roux broth - the perfect warm bowl for these last chilly days.
A Cozy, Cold‑Weather Stew Before Spring Arrives
Cold weather always has a way of sneaking in one last time before spring settles on the Gulf Coast, and on those days I want something warm, smoky, and deeply comforting without spending all afternoon in the kitchen.
This Andouille Vegetable Stew was exactly that - a simple pot of goodness built on browned sausage, tender vegetables, and a dark roux that gives the broth its rich, Louisiana-style depth.
It’s hearty enough to serve as a full meal, but still light and vegetable‑forward, which makes it perfect for this in‑between season when we’re craving comfort but also looking ahead to brighter days.
If you keep andouille in the freezer and a jar of roux in your pantry, which I highly recommend, this easy stew comes together quickly and tastes like it simmered much longer than it did.
If you keep andouille in the freezer and a jar of roux in your pantry, which I highly recommend, this easy stew comes together quickly and tastes like it simmered much longer than it did.
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What Makes This Stew Special
- The andouille gives the broth a smoky backbone without needing long simmering.
- Dark roux adds body and that unmistakable Louisiana flavor and jarred roux gives you that without standing over a pot forever.
- Plenty of vegetables - cabbage, carrots, potatoes and tomatoes all make it hearty but not heavy.
- Flexible serving options: rice for a gumbo‑leaning bowl, or noodles for a cozy, stew‑like feel.
Here's what you'll need to make my Andouille Vegetable Stew:
- 1/2 tablespoon extra-virgin olive oil
- 1/2-pound andouille, sliced into rounds
- 1 cup chopped onion
- 2 carrots, scraped and cut into 1/2-inch chunks
- 2 teaspoons minced garlic
- 1/2 teaspoon kosher, sea and spring salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Cajun or Creole seasoning, or to taste, optional
- 2 teaspoons Italian seasoning
- 1/2 cup homemade or prepared dark roux (like Savoie's brand)
- 3 cups chicken stock or broth, or as needed
- 1 (10 ounce) can stewed tomatoes, undrained
- 1-pound small red potatoes, scrubbed and halved or quartered
- 2 cups chopped cabbage
- Hot, steamed rice or cooked noodles
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Slice the andouille and chop the onion. I like to cut my carrots a little chunky for this stew. If you're not a fan of the heat from andouille you can certainly use a classic smoked sausage or kielbasa.
Add the oil to the pot.
Add the sliced sausage to the oil in the pot.
Cook until lightly browned. Use a slotted spoon to remove and set aside.
Stir in the carrots and onion and cook, stirring constantly for about 2 minutes.
Add the garlic and seasonings and stir for about a minute.
Add a splash of the stock or broth to scrape up the browned bits from the bottom of the pot (the fond), add the remaining broth and bring to a boil.
For my roux today I'm shortcutting with a premade, jarred roux (#ad). It's a great time saver and identical to what you would make on your own stove or oven - minus the time, and the burns. No shame in this game y'all!
Stir in the roux.
Add the canned tomatoes. Today I'm using a stewed version.
I like using stewed tomatoes because they provide a little more richness to a stew. They do break down a bit, but if you prefer you can certainly use diced here. Reduce to a simmer, cover and cook 15 minutes.
Now, typically for cabbage I would use a standard head of green cabbage, but the grocery store was completely out! So, Napa it is. Napa is a bit milder and more sweet, but either one will work for this stew.
I'm using red skin potatoes here so I'm not peeling them. Just use that veggie wash and give them a scrub when you rinse them. Unpeeled yellow potatoes work here too as will peeled and chopped russets. Depending of the size of the red potatoes, you'll need to halve or even quarter them.
Stir the potatoes into the pot, return to a boil, cover and cook for another 15 to 20 minutes or until potatoes and carrots are tender.
Return the browned sausage to the pot.
Stir in.
Add the chopped cabbage.
Give it a good stir and continue cooking until cabbage reaches desired texture.
Taste and adjust seasonings as needed - delish!
Serving Suggestions
- Ladle over hot steamed rice for a classic Gulf Coast bowl.
- Spoon over wide egg noodles instead.
- Pair with cornbread, buttermilk biscuits, or even saltine crackers for that old‑school comfort.
- Add a sprinkle of green onions or parsley if you want a pop of color.
Storage
- Refrigerator: Keeps well for 3–4 days. The flavors deepen overnight.
- Freezer: Freezes beautifully for up to 2 months. Thaw gently and rewarm over low heat.
- Rice/noodles: Store separately so they don’t absorb the broth.
For more of my favorite stew recipes, check out this collection on my Pinterest page!
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