Hearty Louisiana Stew (Print Version)

A flavorful Louisiana stew with tender meats, aromatics, and rich broth served atop fluffy rice.

# Ingredients List:

→ Proteins

01 - 10 oz andouille sausage, sliced
02 - 14 oz boneless, skinless chicken thighs, cut into chunks
03 - 10 oz medium shrimp, peeled and deveined (optional)

→ Vegetables

04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 medium tomatoes, diced or 1 can diced tomatoes, drained
09 - 2 scallions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)

→ Roux

11 - ⅓ cup vegetable oil
12 - ⅔ cup all-purpose flour

→ Broth & Seasoning

13 - 5 cups chicken or seafood stock
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 to 1½ tsp smoked paprika
17 - ½ tsp cayenne pepper, adjust to taste
18 - 1 tsp salt, or to taste
19 - ½ tsp freshly ground black pepper
20 - 2 tsp Worcestershire sauce
21 - 1 tsp hot sauce (optional)

→ To Serve

22 - 2 cups cooked long-grain white rice
23 - Filé powder (optional, for thickening and flavor)

# Directions:

01 - Gather and measure all ingredients before starting, as the roux requires continuous attention.
02 - In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Gradually whisk in flour and stir constantly for 15 to 20 minutes until the mixture turns a deep chocolate brown without burning.
03 - Add chopped onion, diced green bell pepper, and celery to the roux. Cook while stirring frequently for about 5 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute to release aroma.
05 - Add sliced andouille sausage and chicken chunks. Sauté for 5 minutes until lightly browned.
06 - Stir in diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper.
07 - Gradually pour in chicken or seafood stock while stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
08 - If included, add shrimp during the last 10 minutes of simmering and cook until pink and opaque.
09 - Stir in Worcestershire sauce and hot sauce if using. Taste and adjust seasoning as needed.
10 - Remove from heat. Optionally stir in ½ to 1 tsp filé powder to thicken and enhance flavor.
11 - Ladle gumbo over cooked white rice. Garnish with sliced scallions and chopped parsley.

# Expert Tips:

01 -
  • Authentic Flavor: Experience the true taste of Cajun and Creole cooking with a recipe built on traditional techniques like making a dark roux.
  • Hearty & Satisfying: Packed with andouille sausage, chicken, and vegetables, this stew makes for a complete and comforting meal.
  • Customizable: Easily adapt the recipe for a seafood-only gumbo or adjust the spice level to your personal preference.
02 -
  • The Roux is Key: Don't rush making the roux. Stir it constantly over medium heat to achieve a deep brown color without burning it, as this forms the flavor foundation of the gumbo.
  • Mise en Place: Have all your vegetables and proteins chopped and ready before you start the roux. Once the roux is at the right color, the cooking process moves quickly.
  • Simmer for Depth: Allowing the gumbo to simmer uncovered for at least 45 minutes lets the flavors meld and deepen into a cohesive, delicious stew.
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