Hearty Louisiana Gumbo Stew (Printable)

A flavorful Cajun stew with tender meats, aromatic vegetables, and a deeply seasoned rich broth served over 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 - 1–1½ 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 It:

01 - Prepare all ingredients before starting, as the roux requires constant attention once cooking begins.
02 - In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to make the roux. Stir constantly for 15–20 minutes, until the mixture turns a deep chocolate brown but is not burnt.
03 - Add the onion, bell pepper, and celery. Cook, stirring frequently, for about 5 minutes until softened.
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Add the sausage and chicken; sauté for 5 minutes until lightly browned on all sides.
06 - Stir in the tomatoes, bay leaves, thyme, paprika, cayenne, salt, and black pepper until well combined.
07 - Gradually pour in the stock while stirring to combine. Bring to a boil, then 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. Cook just until pink and opaque, being careful not to overcook.
09 - Stir in Worcestershire sauce and hot sauce. Adjust seasoning as needed to taste.
10 - Remove from heat. If desired, stir in ½–1 tsp filé powder to thicken and add traditional flavor.
11 - Serve hot over cooked rice. Garnish with scallions and fresh parsley.

# Expert Tips:

01 -
  • Authentic Flavor: A traditional dark roux and the 'holy trinity' of vegetables create a deep, genuine Louisiana taste.
  • Hearty and Satisfying: Loaded with andouille sausage, chicken, and optional shrimp, this is a full meal in one pot.
  • Perfectly Spiced: Easily adjust the cayenne and hot sauce to suit your personal preference for heat.
  • Great for Sharing: This recipe yields 6 generous servings, making it ideal for feeding a family or a gathering of friends.
02 -
  • Roux is Key: Don't rush the roux. Stir it constantly over medium heat until it's the color of milk chocolate or darker. This is where the deep, nutty flavor comes from.
  • Mise en Place: Have all your vegetables chopped and ingredients ready before you start cooking. The roux-making process demands your full attention.
  • Low and Slow Simmer: After bringing the gumbo to a boil, reduce the heat and let it simmer gently. This allows the flavors to meld and deepen without overcooking the meat.
  • Perfectly Cooked Shrimp: If adding shrimp, put them in during the last 10 minutes of cooking. They cook quickly and will become tough if left in the pot for too long.
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