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 a friend's mom from Thibodeaux, Louisiana, is pretty much identical, with the exception of the roux - she cooks hers 'til it's about the color of 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.