Gumbo Stew

Savor a traditional stew that originated in southern Louisiana during the 18th century. This Gumbo Stew recipe made with our International Collection Grapeseed Oil consists primarily of a strongly-flavored stock, the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions, meat or shellfish and finally a thickener. Enjoy!

Time 200 min
Servings 4
Difficulty 3


  • 4oz chicken breast, diced
  • ⅓ cup all-purpose flour
  • ½ cup International Collection Grapeseed Oil
  • 453g smoked sausage (Andouille style sausage if you can get it)
  • 3 ribs celery, diced
  • 1 jalapeño, seeded
  • 1 large green bell pepper
  • 1 large yellow onion
  • 3 scallions
  • 250ml bottle amber-style beer
  • 950ml chicken stock
  • 6 garlic cloves, minced
  • 1 teaspoon fresh thyme
  • 4 bay leaves
  • Cayenne pepper, to taste
  • Kosher salt
  • 1 teaspoon freshly ground black pepper
  • Cooked white rice


  1. With this dish its worth spending some time prepping the vegetables, dice the onions, peppers and celery. Carefully dice or mince the jalapeño and mince the garlic.
  2. Season the chicken with salt, black pepper, and one tablespoon of International Collection Grapeseed Oil. Gently cook the chicken in a frying pan until slightly golden, this will take about 10 mins, set aside.
  3. Now it’s time to make the roux. Add the International Collection Grapeseed Oil and flour to a thick bottomed cast iron pan, use a whisk to stir constantly, until the roux has turned dark brown this takes about 25 mins.
  4. Once the roux is ready add the celery, jalapeño, bell pepper, and onion and cook for five minutes. Next add the garlic and cook for another minute before pouring in the beer to deglaze allowing the alcohol to cook off, this prevents any bitterness. Finally add the stock, thyme, bay leaves, and black pepper.
  5. Bring the Gumbo to a simmer, stirring non-stop then add the chicken and the sausage. Replace the lid on the pan and cook, stirring occasionally, for 3 hours.
  6. Serve with white rice and a generous portion of diced scallions.

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