Hearty Louisiana stew flavors (Print Version)

A hearty Louisiana stew rich with meats, vegetables, and spiced broth, served over steamed rice.

# Ingredient 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 (garnish)
10 - 2 tbsp fresh parsley, chopped (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 - 1–1½ 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:

01 - Gather and prepare all ingredients before starting as the roux 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 dark chocolate brown but not burnt.
03 - Add chopped onion, bell pepper, and celery. Stir frequently and cook for about 5 minutes until softened.
04 - Stir in minced garlic and cook for one minute.
05 - Add sliced sausage and chicken pieces. Sauté for 5 minutes until lightly browned.
06 - Stir in diced tomatoes, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and freshly ground black pepper.
07 - Gradually pour in stock while stirring. Bring to a boil, reduce heat to low, and simmer uncovered for 45 minutes, stirring occasionally.
08 - If using shrimp, add them during the last 10 minutes of simmering until pink and opaque.
09 - Stir in Worcestershire sauce and hot sauce if using. Adjust seasoning to taste.
10 - Remove from heat. Optionally stir in ½ to 1 tsp filé powder. Serve hot over cooked rice and garnish with scallions and parsley.

# Expert Advice:

01 -
  • It's a complete meal in one pot—smoky sausage, tender chicken, and optional shrimp all singing together in a deeply flavored broth.
  • The roux is your foundation for magic; once you nail it, you'll make gumbo again and again.
  • It freezes beautifully, so you'll always have a weekend dinner waiting for you.
02 -
  • A burnt roux is not salvageable—if it smells acrid, throw it out and start fresh; the rest of the recipe isn't worth rescuing with a ruined foundation.
  • Filé powder added while the gumbo is still boiling will turn stringy; always add it off heat, or pass it around for people to stir in themselves.
  • The longer gumbo sits, the better it tastes—make it a day or two ahead if you can, and your flavors will have time to marry and deepen.
03 -
  • Make your roux ahead of time and store it in a jar in the fridge; it keeps for weeks and saves you effort on busy nights.
  • Taste constantly as you build the gumbo—adjust spice and salt gradually so you never overshoot and can't pull back.
  • Use the best stock you can afford; it's the difference between good gumbo and one that tastes like it came from someone's Louisiana kitchen.
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