Go Back
Print

Cajun Chicken Stew

This one bowl dish is comfort food to the max! Made with chicken, tons of cajun spices, and served over a bed of rice.
Course dinner
Cuisine American, Cajun
Keyword cajun, chicken stew
Prep Time 10 minutes
Cook Time 1 hour 30 minutes

Equipment

  • Stock Pot

Ingredients

  • 2 celery stalks chopped
  • 1 green bell pepper chopped
  • 2 small yellow onions chopped
  • 1 medium shallot chopped
  • 4 cloves of garlic chopped
  • 2 pounds boneless skinless chicken thighs
  • 1/2 teaspoon cayenne
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup oil
  • 3/4 cup flour
  • 3 cups chicken stock
  • 2 cups water

Instructions

  • Chop all veggies and set aside.
  • Salt and pepper the chicken thighs.
  • Heat dutch oven and lightly spray with oil so chicken doesn't stick. Cook chicken thighs in batches to make sure not to overcrowd the pan. Brown the chicken for about 2 minutes on each side over medium heat.
  • Remove chicken and set aside in a bowl with the cooking juices. Rinse out dutch oven and dry well.
  • Add oil and flour together to make roux. Stir continuously for about 30 minutes, until it reaches the color of a darkened peanut butter.
  • Add all of your chopped veggies and cook until softened, about 10 minutes. Stirring occasionally as to not burn or stick together.
  • Add paprika and stir to combine.
  • Add water and chicken stock and stir until stew starts to boil.
  • Add chicken and juices to stew.
  • Cook uncovered, stirring, for 45 minutes to an hour or until desired thickness.
  • Ladle over rice or favorite grain and enjoy!

Notes

  1. Careful not to burn the roux by constantly stirring. If black specks appear, you'll need to start over.
  2. I also suggest serving this with some homemade biscuits to add a little Southern twist.