Cajun Chicken Stew

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 8
  • About This Recipe

    “A simple chicken stew from Cajun Country. Momma made this once a week. Real Cajun food.”

    Ingredients

  • 1cupall-purpose flour
  • 3/4-1cupvegetable oil
  • 1mediumonion, diced
  • 2stalkscelery, diced
  • 2clovesgarlic, finely chopped
  • 1bell pepper, diced
  • 2lbschicken, cut,rinsed,and dried
  • 2cups chicken stock or 1canlow sodium chicken broth
  • water
  • 1bunchparsley
  • salt
  • black pepper
  • red pepper
  • olive oil( optional – not for roux)
  • Directions

  • Season the chicken with salt and pepper to taste (The chicken can be marinated in olive oil and black pepper overnight. Add salt last minute if marinated) Make a dark roux- In a heavy iron skillet (prefer cast-iron), heat the vegetable oil over medium heat.
  • Add the flour.
  • With a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it’s burned and will be bitter. Start over).
  • Carefully add the onions, celery and Bell pepper.
  • Stir constantly for 60 seconds.
  • Add Garlic, stir to mix, and add the chicken.
  • Stir to coat the chicken with the roux mixture.
  • CAREFULLY and slowly, add the chicken stock.
  • Chicken mixture can be transferred to a larger pot at this point. A Dutch oven is recommended.
  • Cover the chicken with water, bring to a boil.
  • Place the lid on the pot, reduce heat and simmer for 45-50 minutes.
  • Stir occasionally, Sauce should be thickened.
  • Just before serving, add chopped parsley to taste, season with salt and red pepper to taste.
  • Serve over hot white rice.
  • Hint: For saving leftovers, store the rice and the sauce in seperate containers.
  • This prevents the rice from getting soggy.
  • Reviews

  • “i made this tonight for dinner. i didn’t have any celery, or red peppers. i wasn’t sure if i really made it right, since i felt like it was bland. so i ended up adding some spices in – cayenne, paprika, oregano, along with some crushed red pepper flakes. i also added a little chicken bouillon to boost the flavor of the chicken broth that’s in the sauce. all in all it’s pretty good.”

  • “This was absolutely delicious!I followed the recipe exactly as written and was very pleased.My gravy was a nice rich brown, the chicken was fall-off-the-bone tender and the spices perfect for my crew.It is also a safe dish for my grandchild with soy, egg, peanut and shellfish allergies.This will be a regular dish in our home.”

  • “Very good. The only I omitted was the celery, because I didn’t have any, otherwise I made as was.I also cut the recipe in half. Made for Cajun/Creole Event.”

  • “I was asked to cook for my family (which are all cajun). Everyone enjoyed it and went for seconds. They are a pretty tough crowd so thank you thank you thank you. Awesome recipe”

  • “The BOMB!Raves around the table.Thanks rouxdog!”

  • “This must be the way all cajun moms make chicken stew, as the one I make, which I got from afriend’s mom from Thibodeaux, Louisiana, is pretty much identical, with the exception of the roux – she cooks hers ’til it’s about the colorof peanut butter.I’ll try the darker roux next time.Glad you posted this, rouxdog.”

  • “This is a good ole’ basic cajun stew recipe, you can add shrimp, crawfish, beef tips, or chicken and it’s great everytime. Just don’t burn the roux! Make sure it’s good and dark!”

  • “Very good, we had this for dinner last night.I added some hot paprika to the marinade, so I guess we had the Cajun/Hungarian version.”

  • “I made this and had much better luck. It reminds me quite a bit of gumbo. I did add lots of hot sauce.”

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