Hearty Louisiana Cajun stew (Print View)

Rich Louisiana stew featuring sausage, chicken, seafood, and aromatic vegetables over fluffy 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 - 1/3 cup vegetable oil
12 - 2/3 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 1 1/2 tsp smoked paprika
17 - 1/2 tsp cayenne pepper, adjust to taste
18 - 1 tsp salt, or to taste
19 - 1/2 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 - Prepare all ingredients prior to cooking, ensuring readiness to maintain constant attention during roux preparation.
02 - In a large heavy-bottomed pot over medium heat, heat vegetable oil then gradually whisk in flour. Stir continuously for 15 to 20 minutes until the roux reaches a deep chocolate brown color without burning.
03 - Add chopped onion, green bell pepper, and celery. Sauté, stirring frequently, until softened, approximately 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until aromatic.
05 - Add sliced andouille sausage and chicken chunks. Cook for 5 minutes until lightly browned.
06 - Add diced tomatoes, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine evenly.
07 - Gradually pour in chicken or seafood stock while stirring. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
08 - If using shrimp, add during final 10 minutes of simmering, cooking until shrimp turn pink and opaque.
09 - Stir in Worcestershire sauce and optional hot sauce, then adjust seasoning as needed.
10 - Remove from heat. If desired, stir in 1/2 to 1 tsp filé powder for added thickness and flavor. Serve over cooked rice, garnished with scallions and parsley.

# Expert Suggestions:

01 -
  • The roux transforms from simple oil and flour into something that tastes like comfort and patience combined.
  • One pot becomes a whole meal, and the smell alone will make everyone in your home stop and ask what you're making.
02 -
  • A burnt roux is one that tastes acrid and bitter—if you suspect it's gone too far, start over; there's no salvaging it, and it's not worth the gamble.
  • Filé powder must go in at the end because adding it early makes the gumbo stringy and gelatinous in an unpleasant way.
03 -
  • Keep your stock tasting good and not overly salty—it's easier to add seasoning than to rescue an oversalted pot.
  • Use a heavy-bottomed pot so the roux browns evenly and the gumbo simmers without scorching on the bottom.
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