Cajun Chicken Stew

Recipe by rouxdog
READY IN: 1hr 15mins




  • 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.