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N'awlins Jambalaya Stew

A masterclass in roux architecture and protein sequencing. By establishing a deeply toasted dark roux and sweating the Cajun holy trinity, this robust, slow-simmered stew perfectly suspends andouille sausage, chicken, and delicate jumbo shrimp in a highly concentrated, sherry-laced tomato broth.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Course
Ingredients Method

Ingredients
  

The Dark Roux & Holy Trinity
  • ½ cup olive oil
  • ½ cup unbleached all-purpose flour
  • 1 large white onion peeled and chopped (about 2 cups)
  • 2 large red bell peppers seeded and diced (about 2 cups)
  • 4 celery stalks diced (about 2 cups)
  • 8 garlic cloves peeled and minced
The Broth Architecture
  • 1 cup dry sherry
  • 1 14.5-ounce can diced tomatoes
  • 2 8-ounce bottles clam juice
  • 2 cups low-sodium chicken broth or homemade stock
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh thyme
  • 2 whole bay leaves
The Proteins & Harvest
  • 2 pounds Andouille sausage cut crosswise into ¼-inch thick slices
  • 1 pound skinless boneless chicken thighs, cut into 1-inch pieces
  • 1 10-ounce package frozen okra
  • 1 15.5-ounce can red kidney beans, drained
  • 2 pounds fresh jumbo shrimp 21 to 25 count, peeled and deveined
The Finish
  • 2 cups uncooked long-grain white rice cooked separately for serving
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 1 tablespoon chopped fresh parsley for garnish

Method
 

The Dark Roux Build
  1. Heat the ½ cup of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Sprinkle the flour evenly over the oil and whisk continuously. Cook until the roux bubbles and slowly toasts into a dark, mustardy, peanut-butter color, about 5 to 10 minutes. (Do not walk away, as the roux can easily burn).
The Aromatic Sweat
  1. Immediately add the chopped onion, red bell peppers, celery, and minced garlic to the hot roux to halt the browning process.
  2. Cook, stirring frequently, until the vegetables soften and release their moisture, about 10 minutes.
The Broth & Protein Braise
  1. Carefully pour in the dry sherry to deglaze the pot, stirring to lift any browned bits from the bottom.
  2. Add the fresh thyme and whole bay leaves.
  3. Stir in the diced tomatoes, clam juice, chicken broth, tomato paste, and Worcestershire sauce. Bring the heavy liquid to a rolling boil.
  4. Fold the sliced Andouille sausage, chicken thigh pieces, okra, and kidney beans directly into the boiling broth.
  5. Reduce the heat to low, cover the pot tightly, and simmer until the chicken is completely cooked through and the broth thickens into a rich stew, about 1 hour.
The Seafood Finish
  1. Uncover the pot and fold in the fresh jumbo shrimp.
  2. Cook gently until the shrimp just turn pink and opaque, about 5 to 8 minutes. (Do not overcook the shrimp).
  3. Remove the bay leaves. Taste the stew and aggressively season with the kosher salt and coarse black pepper.
  4. Ladle the hot stew heavily over bowls of prepared white rice and garnish with fresh chopped parsley before serving.