Cajun Chicken Stew

Cajun Chicken Stew created by Cypress

A simple chicken stew from Cajun Country. Momma made this once a week. Real Cajun food.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@rouxdog
Contributor
@rouxdog
Contributor
"A simple chicken stew from Cajun Country. Momma made this once a week. Real Cajun food."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Margo B.
    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. Lucia M.
    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. Cypress
    Cajun Chicken Stew Created by Cypress
  4. Cypress
    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.
  5. Sunshine Forever
    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.
Advertisement

Find More Recipes