Cajun Chicken Stew

By • November 9, 2014 0 Comments

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Author Notes: Not quite gumbo, but a nice comforting slightly spicy Cajun stew...inpatskitchen


Serves 4

  • 1 1/2 pounds boneless, skinless chicken thighs, cut in 1 1/2 inch pieces
  • 3 teaspoons of your favorite Creole/Cajun seasoning (divided)
  • 2 tablespoons vegetable oil
  • 4 ounces andouille sausage cut into a small dice
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 2 cloves minced garlic
  • 2 heaping tablespoons AP flour
  • 2 cups chicken broth
  • 1/2 cup thinly sliced green onion
  • 1/2 cup chopped flat leaf parsley
  • 2 Roma tomatoes, seeded, cored and finely diced
  • S & P if needed
  • Cooked rice for serving
  1. Season the chicken thigh pieces with 1 teaspoon of the Creole/Cajun seasoning. Heat the oil in a Dutch oven or stew pot and then brown the chicken pieces a bit. Remove the chicken from the pot and set aside.
  2. Add the diced sausage to the pot and sauté over medium heat. Once the sausage starts rendering some of its fat, add the onion, green pepper and celery. Saute until softened. Add the garlic and sauté a minute or two more.
  3. Now stir in two teaspoons of the Creole/Cajun seasoning along with the flour and sauté for just a couple of minutes.
  4. Stir in the chicken broth and chicken pieces and bring up to a boil and then down to a simmer. Simmer, partially covered for 15 minutes. Stir in the green onion, parsley and diced tomato and simmer 5 minutes more. Add S & P if needed. Serve over hot cooked rice.

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