Hearty Louisiana Stew Flavor (Printable)

A rich Louisiana stew with tender meats, aromatic vegetables, and deeply seasoned broth served with 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:

01 - Assemble and prepare all ingredients before starting, since the roux requires constant attention.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in all-purpose flour. Stir continuously for 15 to 20 minutes until the mixture reaches 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 until fragrant.
05 - Incorporate sliced andouille sausage and chicken chunks. Sauté for 5 minutes until lightly browned.
06 - Mix in diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper.
07 - Slowly pour in chicken or seafood stock while stirring. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
08 - If using shrimp, add during the final 10 minutes of simmering. Cook until shrimp are pink and opaque.
09 - Stir in Worcestershire sauce and optional hot sauce. Adjust seasoning to taste.
10 - Remove from heat. Optionally, stir in ½ to 1 tsp filé powder to thicken and enhance flavor. Serve over cooked white rice and garnish with sliced scallions and chopped parsley.

# Expert Tips:

01 -
  • The roux-building process feels like alchemy, and once you nail it, you'll understand why this technique appears in kitchens everywhere.
  • One pot, one evening, and you've created something so deeply flavored it tastes like it simmered for days.
  • It's naturally flexible—play with proteins or skip the seafood entirely depending on what you have on hand.
  • Serve it over rice and suddenly a simple dinner feels like celebration.
02 -
  • That roux takes patience and can't be rushed; a burnt roux tastes acrid and ruins everything, so if it smells like charcoal, start over.
  • Filé powder is finicky—add it only at the very end and off the heat, or it'll turn your beautiful gumbo into something with the texture of library paste.
  • Shrimp can go from perfect to rubber in about three minutes, so watch the clock once they hit the pot.
  • The flavor actually improves the next day as everything settles together, so don't panic if it seems a bit sharp on day one.
03 -
  • If your roux breaks or looks separated, don't panic—slowly whisk in a bit more cold stock and it'll come back together.
  • Taste as you go, especially with the cayenne; you can always add more heat, but you can't take it back.
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