Cajun Chicken Stew

"A simple chicken stew from Cajun Country. Momma made this once a week. Real Cajun food."
 
Download
photo by Cypress photo by Cypress
photo by Cypress
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by Shirin Sachdeva photo by Shirin Sachdeva
Ready In:
1hr 15mins
Ingredients:
14
Serves:
8
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Every good Cajun meal starts with a roux and the trinity (onions, celery and bellpepper) so don't skip these ingrediants. I use a wisk to keep roux stirred. do not stop stirring for longer than 20 seconds as roux is sensitive to heat and can seize up in seconds. I added peas and more Cajun seasoning ( red pepper, black pepper etc if you do not have Tonys seasoning). great recipie.
     
  2. Just from reading the recipe, I know this is an excellent dish. With a very few variations it is identical to what my momma fixed every week! She called it chicken fricasse or stew. She was a full blood Cajun from St Martin parish! Your recipe has my mouth watering already!!
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
Advertisement

RECIPE SUBMITTED BY

Grew up in South Louisiana (yup. A Cajun.) Lived in Texas and Alabama (Tex-Mex and Cornbread too...) I can make a real roux, family raises crawfish, and I can speak enough French to get my face slapped. My friends claim we could go on Survivor and gain weight (Us Cajuns, we'll eat anything, put enough Tabasco on it).
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes