Serves 4
55 min
Cajun Chicken Stew
Recipe GLPR2fc1c2cc092f09
A hearty, aromatic stew loaded with tender chicken and spicy andouille sausage, built on a flavorful base of the holy trinity of vegetables—onion, bell pepper, and celery—with a rich, thickened broth infused with Cajun seasoning. Fresh green onions and parsley brighten this classic Louisiana comfort dish, finished with Roma tomatoes for a pop of freshness.
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Ingredients
1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
3 teaspoons Creole/Cajun seasoning, divided
2 tablespoons vegetable oil
4 ounces andouille sausage, diced small
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
2 heaping tablespoons all-purpose flour
2 cups chicken broth
2 Roma tomatoes, seeded, cored, and finely diced
1/2 cup green onions, thinly sliced
1/2 cup flat-leaf parsley, chopped
Salt and pepper to taste
Cooked rice for serving
Directions
Pat the chicken pieces dry with paper towels. Season with 2 teaspoons of the Creole/Cajun seasoning and a pinch of salt and pepper.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the seasoned chicken pieces until browned on all sides, about 2 to 3 minutes per side. Transfer to a plate and set aside.
In the same pot, add the diced andouille sausage and cook for 2 to 3 minutes, stirring occasionally, until the sausage begins to release its oils and color the bottom of the pot.
Add the diced onion, green bell pepper, and celery (the holy trinity) to the pot and sauté for 5 to 6 minutes, stirring frequently, until the vegetables soften and become fragrant.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes, coating everything evenly and creating a roux.
Slowly pour in the chicken broth, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer.
Return the browned chicken to the pot and add the remaining 1 teaspoon of Creole/Cajun seasoning. Reduce the heat to medium-low and simmer, partially covered, for 20 to 25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
Stir in the diced Roma tomatoes and simmer for another 2 to 3 minutes.
Remove from heat and stir in the sliced green onions and chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.
Ladle the stew into bowls and serve over fluffy cooked rice.
