By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
328 cal · 90 min
Cajun Chicken Stew
Recipe GLPR1a6dda43561084
A rich and flavorful Louisiana-style chicken stew built on a deeply browned roux, with aromatic vegetables and warming cayenne heat. The chicken simmers until tender in a savory broth, creating a classic comfort dish. Traditionally served over fluffy white rice.
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Ingredients
3¾ tablespoons vegetable oil
3¼ pounds chicken, cut into serving pieces
2½ teaspoons salt
½ cup all-purpose flour
1 medium onion, chopped
1 medium green bell pepper, chopped
1 celery rib, chopped
3 cups water
¼ teaspoon cayenne pepper, or to taste
¾ cup scallion greens, thinly sliced
Directions
Heat 3 tablespoons of vegetable oil in a large heavy pot (cast-iron is ideal) over moderately high heat until the oil is hot but not smoking. Pat the chicken pieces dry with paper towels and season with salt. Working in batches, place chicken in the hot oil and brown on all sides, about 5 minutes per batch, turning as needed. Transfer each browned batch to a large bowl and set aside.
Add the remaining oil to the pot as needed to bring the total fat to 1/4 cup. Reduce heat to moderately low. Sprinkle the flour over the hot fat and stir constantly with a flat metal or wooden spatula, scraping back and forth across the bottom and sides of the pot. Continue cooking without stirring in circular motions until the roux reaches a milk chocolate color, 10 to 20 minutes.
Add the chopped onion, green bell pepper, and celery to the roux. Scrape the bottom of the pot occasionally with your spatula and cook until the vegetables soften, about 8 minutes, stirring gently to combine them with the roux.
Slowly pour the water into the roux mixture while stirring gently. The roux may appear curdled at first, but continue stirring until the mixture comes to a boil and the roux fully incorporates into the liquid.
Return the browned chicken and all accumulated juices from the bowl to the pot. Reduce heat and simmer partially covered for 30 to 35 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F. Stir in the cayenne pepper and sliced scallion greens. Taste and adjust seasoning with additional salt if needed. Serve over cooked white rice.
Comments
Every ingredient is stocked year-round at any major Charlotte chain, with no special trips needed; chicken, bell pepper, onion, and celery are cheap and plentiful. The actual prep and browning time is closer to 110 minutes when you factor in chopping the trinity and properly searing the chicken, so the 90-minute claim undersells the reality. This is a low-cost, forgiving one-pot meal that reheats excellently and fits a family dinner, but the extended cook time and modest complexity prevent it from reaching the highest tier.
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