Ingredients for Cajun Chicken Stew
- All Purpose Flour
- 1/4 cup vegetable oil
- Onion
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups chicken stock
- 2 cups water
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Black Pepper
- Cayenne pepper to taste
- Olive Oil
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How to Make Cajun Chicken Stew
- Season chicken generously with salt and pepper. In a heavy-bottomed Dutch oven or large pot, heat vegetable oil over medium heat.
- Whisk in flour and cook, stirring constantly with a wooden spoon, until the mixture turns a deep chocolate brown (dark roux), about 15 minutes. Do not burn.
- Add chopped onions, celery, and bell pepper. Stir constantly for 1 minute.
- Add minced garlic and stir to combine. Add the seasoned chicken pieces, stirring to coat with the roux.
- Gradually whisk in chicken stock, stirring constantly to prevent lumps. Bring to a simmer.
- Add water. Increase heat to bring to a boil, then reduce heat to low, cover, and simmer gently for 45-50 minutes, or until chicken is cooked through and tender.
- Stir occasionally. The sauce should thicken as it simmers.
- Just before serving, stir in chopped parsley and cayenne pepper to taste. Season with additional salt if needed.
- Serve hot over cooked white rice.
- Tip: For easy storage of leftovers, store the rice and stew separately to prevent soggy rice.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
29g
Carbs
5g