Hearty Louisiana Stew (Printable)

Flavorful Louisiana stew featuring meats, vegetables, and rich broth served over fluffy rice.

# Required Ingredients:

→ 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 prep all ingredients to ensure a smooth cooking process, particularly for the roux which requires constant attention.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in flour and stir constantly for 15 to 20 minutes until deep chocolate brown without burning.
03 - Add chopped onion, bell pepper, and celery. Cook while stirring frequently for 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 - Incorporate diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
07 - Slowly pour in chicken or seafood stock while stirring. Bring mixture to a boil, then reduce heat and let simmer uncovered for 45 minutes, stirring occasionally.
08 - If using shrimp, add them during the last 10 minutes of simmering and cook just until pink and opaque.
09 - Stir in Worcestershire sauce and optional hot sauce. Taste and adjust seasoning as needed.
10 - Remove from heat and optionally stir in ½ to 1 tsp filé powder to thicken and enhance flavor.
11 - Ladle gumbo over cooked rice and garnish with sliced scallions and chopped parsley. Serve hot.

# Expert Suggestions:

01 -
  • The roux is the real magic, and once you master it, you've got the foundation for something genuinely impressive.
  • One pot means less cleanup and more time savoring what you've made with people you actually want to talk to.
  • It's forgiving enough to swap proteins based on what you have, yet structured enough to feel like real cooking.
02 -
  • The roux is everything—don't rush it, and don't walk away; a burnt roux will ruin the whole pot, and there's no recovering from that.
  • Filé powder must go in after cooking stops, or it turns stringy and unpleasant; some people sprinkle it on individual bowls instead, which is perfect too.
  • If your gumbo tastes thin or flat at the end, it's usually seasoning, not thickness; taste before you panic and adjust salt, pepper, or hot sauce one pinch at a time.
03 -
  • Use a heavy-bottomed pot so heat distributes evenly and the roux doesn't scorch in hot spots; a Dutch oven is ideal.
  • Taste the gumbo at the end before you plate it up; seasoning gumbos is about balance, and a pinch more of this or that can transform a good bowl into one you remember.
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