Hearty Louisiana Stew (Printable)

A flavorful Louisiana stew with tender meats, vegetables, and rich broth served over rice.

# What You’ll Need:

→ 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)

# How To Make It:

01 - Gather and prep all ingredients before beginning, as the roux requires constant attention.
02 - In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Gradually whisk in flour and stir continuously for 15 to 20 minutes, until the roux becomes a deep chocolate brown without burning.
03 - Add chopped onion, green bell pepper, and celery to the roux. Cook, stirring frequently, for approximately 5 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute to release aroma.
05 - Incorporate 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. Simmer uncovered for 45 minutes, stirring occasionally.
08 - If using shrimp, add them during the last 10 minutes of simmering. Cook until shrimp turn pink and opaque.
09 - Stir in Worcestershire sauce and hot sauce if using. Adjust seasoning as necessary.
10 - Remove from heat and optionally stir in ½ to 1 tsp filé powder to thicken and enhance flavor.
11 - Serve hot over cooked white rice. Garnish with sliced scallions and chopped parsley.

# Expert Advice:

01 -
  • It fills your home with a smell so rich and inviting that neighbors have actually knocked to ask what you're cooking.
  • The layers of flavor deepen as it simmers, rewarding you for every minute you invest in that roux.
  • It's flexible enough to use what you have, whether that's all chicken, all seafood, or a mix of whatever's in the fridge.
  • Leftovers taste even better the next day when the spices have had time to settle and marry in the pot.
02 -
  • Never walk away from the roux, I burned one while answering the door and the whole pot turned bitter and had to be thrown out.
  • If your gumbo tastes flat after simmering, it probably needs more salt, not more spices, I learned this after over-peppering a batch trying to fix blandness.
  • Filé powder gets stringy if you add it while the pot is still boiling, so always stir it in after you've turned off the heat.
03 -
  • Make a double batch of roux when you have time and freeze half in ice cube trays, it's a game changer for weeknight gumbo or quick gravies.
  • Taste your stock before you add it, if it's bland, your gumbo will be too, so season the stock first if needed.
  • Use a wooden spoon instead of a whisk once the vegetables go in, it's easier to scrape the bottom and won't scratch your pot.
  • Let the pot sit off the heat for 10 minutes before serving, it gives everything a chance to settle and makes ladling cleaner and easier.
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