Hearty Louisiana Stew (Print Version)

A rich Louisiana stew with sausage, chicken, and spices served over fluffy white rice.

# Needed Ingredients:

→ 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 - 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 teaspoon dried thyme
16 - 1 to 1 1/2 teaspoons smoked paprika
17 - 1/2 teaspoon cayenne pepper, adjust to taste
18 - 1 teaspoon salt, or to taste
19 - 1/2 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)

# How-To Steps:

01 - Prepare all ingredients before starting 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 a deep chocolate brown color is achieved without burning.
03 - Add chopped onion, green bell pepper, and celery to the roux. Stir frequently and cook for about 5 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute.
05 - Add sliced andouille sausage and chicken chunks. Sauté for 5 minutes until lightly browned.
06 - Add 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 mixture 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 pink and opaque.
09 - Stir in Worcestershire sauce and optional hot sauce. Adjust seasoning to taste.
10 - Remove from heat. Optionally stir in 1/2 to 1 teaspoon filé powder to thicken and enhance flavor.
11 - Serve hot over cooked long-grain white rice. Garnish with sliced scallions and chopped parsley.

# Expert Suggestions:

01 -
  • The roux is your secret weapon—that deep, nutty brown base transforms everything into something restaurant-worthy without fancy technique.
  • One pot holds an entire meal's worth of comfort, with enough flexibility to raid your fridge or honor whatever protein you have on hand.
02 -
  • The roux needs constant, patient stirring and medium heat—rushing it or turning up the flame burns it instantly, and burned roux tastes bitter and ruins everything.
  • Filé powder must go in after cooking, never during, or it gets stringy and clumpy instead of silky.
03 -
  • Use a heavy-bottomed Dutch oven or cast-iron pot; thin pots create hot spots that burn the roux unevenly.
  • If your roux seizes or lumps when you add vegetables, keep stirring; it will smooth out as everything heats together, and the broth will eventually fix any remaining texture issues.
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