Serves 4
60 min
Cajun Stew
Recipe GLPR5306c689bec7f8
A hearty, one-pot Cajun stew featuring tender chicken, spicy sausage, and succulent shrimp simmered with vegetables and aromatic seasonings. This flavorful dish combines the Holy Trinity of Cajun cooking—onion, celery, and bell pepper—with a savory broth infused with tomato paste, bay leaves, and traditional Cajun spices. Perfect for serving over rice.
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Ingredients
2 boneless, skinless chicken breasts
2 links spicy sausage
1 bag medium shrimp, peeled and deveined
1 medium onion, chopped
1 small green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 green onion, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons tomato paste
Salt, to taste
Cayenne pepper, to taste
2 teaspoons Cajun seasoning
4 dashes Worcestershire sauce
2 bay leaves
1 tablespoon all-purpose flour
1 can chicken stock
1 tablespoon oil
1 pinch fresh thyme
Directions
Heat oil in a large pot over medium-high heat. Cut chicken breasts into small to medium cubes and add to the hot pot. Cook until no longer pink, about 5–7 minutes. Slice the sausage links and add them to the pot. Continue cooking, stirring occasionally, until the sausage browns, about 3–4 minutes. Set aside and keep warm.
Add the chopped onion, celery, and green bell pepper to the pot. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and cook for 1 minute to develop flavor. Add the minced garlic, chicken stock, bay leaves, salt, cayenne pepper, and thyme. Return the chicken and sausage to the pot and stir well. Reduce heat to medium-low, cover, and simmer for 30 minutes.
Sprinkle the flour over the stew and stir thoroughly to prevent lumps, breaking up any clumps against the sides of the pot. Continue simmering uncovered for 5 minutes. In a separate small bowl, toss the shrimp with the Cajun seasoning until evenly coated. Add the seasoned shrimp to the stew, stirring gently to combine. Add the Worcestershire sauce and stir. Continue cooking until the shrimp is opaque throughout and reaches an internal temperature of 165°F, about 5 minutes.
Remove from heat and stir in the chopped green onion and fresh parsley. Return to low heat and cook gently for about 5 minutes, stirring occasionally, until the herbs are well incorporated and the stew is heated through. Taste and adjust seasoning with additional salt and cayenne as desired.
Ladle the stew into bowls and serve over cooked rice. Serve with potato salad on the side if desired. Remove bay leaves before serving.
