A simple chicken stew from Cajun Country. Momma made this once a week. Real Cajun food.
Make and share this Cajun Chicken Stew recipe from Food.com.
- 1 cup all-purpose flour
- 3⁄4-1 cup vegetable oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, finely chopped
- 1 bell pepper, diced
- 2 lbs chicken, cut,rinsed,and dried
- 2 cups chicken stock or 1 can low sodium chicken broth
- 1 bunch parsley
- black pepper
- red pepper
- olive oil (optional - not for roux)
- 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.