Hearty Louisiana Gumbo Stew (Printer-Friendly)

Rich Louisiana stew with tender meats or seafood, aromatic vegetables, and a deeply seasoned savory broth.

# 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 for seafood gumbo)

→ 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 Steps:

01 - Organize and ready all ingredients to ensure continuous focus during roux preparation.
02 - In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Gradually whisk in flour and stir constantly for 15 to 20 minutes until the roux turns a deep chocolate brown without burning.
03 - Add onion, 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 until fragrant.
05 - Incorporate sliced sausage and chicken pieces. Sauté for 5 minutes until lightly browned.
06 - Mix in diced tomatoes, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper.
07 - Slowly pour in the chicken or seafood stock while stirring. Bring to a boil, then reduce to low heat and simmer uncovered for 45 minutes, stirring occasionally.
08 - If using shrimp, incorporate them during the last 10 minutes of simmering. Cook until shrimp are pink and opaque.
09 - Stir in Worcestershire sauce and optional hot sauce. Adjust seasoning to preference.
10 - Remove pot from heat. Optionally, stir in ½ to 1 tsp filé powder for thickening and added flavor.
11 - Ladle the stew hot over cooked rice. Garnish with sliced scallions and chopped parsley.

# Helpful Hints:

01 -
  • One pot, endless adaptability—seafood, meat, or vegetarian versions all work beautifully.
  • That deep, toasted roux creates a complexity that tastes like hours of work but takes less than half an hour.
  • Freezes like a dream, so you can make double and have comfort food ready for a winter evening.
02 -
  • That dark chocolate roux is everything—rush it and you'll taste flour; burn it and start over, because burnt roux tastes like regret.
  • Filé powder is optional but traditional; it thickens and adds an herbal note that changes the whole experience if you're open to it.
03 -
  • Taste constantly as the gumbo simmers; seasoning early means layering flavor, not trying to rescue it at the end.
  • If your roux seizes or breaks, strain it through cheesecloth and start fresh—it's faster than fighting frustration.
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