Description
A comforting and flavorful stew combining andouille sausage, chicken, and vibrant vegetables, capturing the spirit of Southern hospitality.
Ingredients
Scale
- 10 oz andouille sausage, sliced
- 14 oz boneless, skinless chicken thighs, cut into chunks
- 10 oz medium shrimp, peeled and deveined (optional)
- 1 large onion, finely chopped
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 medium tomatoes, diced, or 1 can diced tomatoes, drained
- 2 scallions, sliced (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
- ⅓ cup vegetable oil
- ⅔ cup all-purpose flour
- 5 cups chicken or seafood stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 to 1½ tsp smoked paprika
- ½ tsp cayenne pepper, adjust to taste
- 1 tsp salt, or to taste
- ½ tsp freshly ground black pepper
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 2 cups cooked long-grain white rice
- Filé powder (optional, for thickening and flavor)
Instructions
- Gather and Prep Ingredients: Ensure that all your vegetables are chopped and proteins are ready before starting.
- Make the Roux: In a heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in flour, cooking continuously for 15 to 20 minutes until it darkens to a chocolate brown.
- Sauté Vegetables: Add onion, bell pepper, and celery to the roux and cook for about 5 minutes until softened.
- Incorporate Garlic: Stir in minced garlic and cook for about 1 minute.
- Add Meats: Sauté andouille sausage and chicken chunks for about 5 minutes until lightly browned.
- Flavor Punch: Stir in diced tomatoes, bay leaves, thyme, smoked paprika, cayenne, salt, and black pepper.
- Pour in the Stock: Gradually add stock while stirring to combine. Bring to a boil, then reduce to a simmer for about 45 minutes.
- Add Shrimp (If Using): In the last 10 minutes, add shrimp and cook until pink and opaque.
- Broth Enhancements: Stir in Worcestershire sauce and hot sauce. Taste and adjust seasoning.
- Finishing Touch: Remove from heat and optional sprinkle in filé powder. Serve hot over cooked rice, garnished with scallions and parsley.
Notes
Make-ahead tips: Prepare the roux in advance and store in the fridge for up to a week. Can also use a slow cooker for a low and slow approach.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 95mg