Not quite gumbo, but a nice comforting slightly spicy Cajun stew... —inpatskitchen
1 1/2 pounds boneless, skinless chicken thighs, cut in 1 1/2 inch pieces
of your favorite Creole/Cajun seasoning (divided)
andouille sausage cut into a small dice
large onion, diced
green bell pepper, diced
stalks celery, diced
cloves minced garlic
heaping tablespoons AP flour
thinly sliced green onion
chopped flat leaf parsley
Roma tomatoes, seeded, cored and finely diced
S & P if needed
Cooked rice for serving
In This Recipe
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.
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.
Now stir in two teaspoons of the Creole/Cajun seasoning along with the flour and sauté for just a couple of minutes.
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!