Hearty Louisiana Stew (Printable Version)

Flavorful Louisiana stew packed with tender meats, aromatic veggies, and rich broth served on rice.

# What You Need:

→ Proteins

01 - 10 oz andouille sausage, sliced
02 - 14 oz boneless, skinless chicken thighs, chopped
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 (14 oz) 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 - ½ to 1 tsp filé powder (optional)

# Step-by-Step Guide:

01 - Gather all ingredients and have them ready before starting, as the roux requires continuous attention.
02 - Heat vegetable oil over medium heat in a large heavy-bottomed pot. Gradually whisk in flour and stir constantly for 15 to 20 minutes until deep chocolate brown without burning.
03 - Add chopped onion, green bell pepper, and celery to the roux. Cook, stirring frequently, for about 5 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add sliced 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. Bring to a boil, reduce heat to low, and simmer uncovered for 45 minutes, stirring occasionally.
08 - If using shrimp, add during the last 10 minutes of simmering. Cook until shrimp turn pink and opaque.
09 - Stir in Worcestershire sauce and hot sauce if desired. Adjust seasoning to preference.
10 - Remove from heat. Optionally stir in filé powder to thicken and enhance flavor. Serve hot over cooked rice garnished with sliced scallions and chopped parsley.

# Expert Advice:

01 -
  • The roux holds secrets—once you master that deep chocolate color, you understand the soul of Cajun cooking.
  • One pot means less cleanup and more time savoring what matters: the people around your table and the warmth of something truly satisfying.
  • It's forgiving enough for weeknight cooking but impressive enough to serve guests without apology.
02 -
  • The roux is temperamental but teachable—that 15 to 20 minutes of stirring is where magic happens, and rushing it or leaving it unattended will cost you.
  • Don't add the shrimp until the very end, or you'll find yourself eating rubber; they cook in seconds, not minutes.
  • Filé powder can turn stringy if added during cooking, so save it for the end or skip it entirely if the texture matters more to you.
03 -
  • Keep a close eye on the roux—it's the difference between a dish people remember and one they forget the moment they leave your table.
  • If your gumbo seems too thin after simmering, a small pinch of filé powder or a slurry of cornstarch and water will thicken it without changing the flavor.
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