Hearty Louisiana Stew Mix (Printable version)

A rich Louisiana stew with tender sausage, chicken, optional shrimp, vegetables, and a deep, savory broth.

# 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 tablespoons 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 teaspoon dried thyme
16 - 1 to 1½ teaspoons smoked paprika
17 - ½ teaspoon cayenne pepper, adjust to taste
18 - 1 teaspoon salt, or to taste
19 - ½ teaspoon freshly ground black pepper
20 - 2 teaspoons Worcestershire sauce
21 - 1 teaspoon hot sauce (optional)

→ To Serve

22 - 2 cups cooked long-grain white rice
23 - Filé powder (optional, for thickening and flavor)

# Directions:

01 - Prepare all ingredients in advance as the roux requires constant attention.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in the flour, stirring constantly for 15 to 20 minutes until the roux reaches a deep chocolate brown without burning.
03 - Add chopped onion, green bell pepper, and celery. Sauté for about 5 minutes, stirring frequently, until softened.
04 - Stir in minced garlic and cook for 1 minute.
05 - Add sliced sausage and chicken chunks. Sauté for 5 minutes until lightly browned.
06 - Incorporate diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
07 - Gradually pour in chicken or seafood stock while stirring. 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 until shrimp are pink and opaque.
09 - Stir in Worcestershire sauce and hot sauce if using, then adjust seasoning to taste.
10 - Remove from heat. Optionally stir in ½ to 1 teaspoon filé powder to thicken and enhance flavor.
11 - Serve hot over cooked white rice. Garnish with sliced scallions and chopped parsley.

# Expert Tips:

01 -
  • The roux is pure alchemy—watch it deepen in color as you stir, and suddenly you're creating depth that no shortcut can match.
  • One pot means less cleanup and more time savoring the incredible aroma filling your kitchen.
  • It feeds a crowd without fussing, and tastes even better the next day when flavors have settled into each other.
02 -
  • Don't walk away from the roux—it goes from perfect to burnt in about two minutes, and there's no fixing burnt flour except starting over.
  • The longer gumbo simmers, the better it tastes; 45 minutes is minimum, but if you have more time, let it bubble gently for an hour and the flavors meld into something deeper.
  • Filé powder added while the gumbo is still boiling becomes stringy and weird; stir it in after you remove from heat or sprinkle it on individual servings instead.
03 -
  • Use a heavy-bottomed pot or Dutch oven so heat distributes evenly and the roux doesn't scorch in hot spots.
  • If you mess up the roux and it burns, don't salvage it—the bitter taste lingers; start fresh with new oil and flour.
  • For a seafood-only version, skip the sausage and chicken entirely, use seafood stock, and adjust cooking time so delicate seafood doesn't overcook.
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