Hearty Louisiana Cajun Stew (Printable)

Flavorful Louisiana stew with sausage, chicken, shrimp, vegetables, and rich, seasoned broth over rice.

# What You 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 - Gather and prep all ingredients before starting, as the roux requires continuous attention.
02 - In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Whisk in flour gradually and continue stirring constantly for 15 to 20 minutes until the roux develops a deep chocolate brown hue without burning.
03 - Add chopped onion, diced 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 to release aroma.
05 - Add 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 ground black pepper.
07 - Gradually pour in the chicken or seafood stock while stirring to combine. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
08 - If using shrimp, add during the last 10 minutes of simmering and cook just until pink and opaque.
09 - Stir in Worcestershire sauce and optional hot sauce. Adjust seasoning to taste.
10 - Remove from heat. If desired, stir in ½ to 1 tsp filé powder to thicken and enhance flavor.
11 - Ladle gumbo hot over cooked long-grain white rice. Garnish with sliced scallions and chopped parsley.

# Expert Tips:

01 -
  • The roux technique is a game-changer that'll make you feel like you've unlocked something in the kitchen.
  • It feeds a crowd generously and tastes even better the next day when all those flavors have gotten to know each other.
  • One pot, endless customization—swap proteins, adjust heat, make it exactly how you want it.
02 -
  • Don't walk away from the roux—I learned this the hard way when I came back to find mine had gone from perfect to acrid in what felt like thirty seconds.
  • Filé powder is a finisher, not a thickener; add it at the very end and never boil it, or your beautiful gumbo turns to string.
  • The trinity of onion, celery, and bell pepper is non-negotiable; together they create a flavor base that alone time or shortcuts can't replicate.
03 -
  • Keep your stock warm before adding it to the roux—cold stock can seize things up and leave you with lumps instead of silky sauce.
  • Taste constantly as it simmers; gumbo teaches you that seasoning isn't something you do once—it's something you listen to and adjust as the dish develops.
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