Cajun Chicken Stew Recipe

Chunks of tender chicken, red beans, and bright vegetables swimming in a spiced broth.

Prep Time 10

Cook Time 1 30

This Cajun Chicken Stew Recipe features tender chicken thighs, smoky Cajun spices, and hearty vegetables, all simmered in a rich roux-based broth. Served over rice, it’s a comforting one-pot meal perfect for any occasion.

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Servings

Ingredients

2 celery stalks chopped
1 green bell pepper chopped
2 small yellow onions chopped
1 medium shallot chopped
4 cloves garlic minced
2 pounds boneless skinless chicken thighs
½ teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon salt
½ teaspoon black pepper
½ cup oil vegetable or canola
¾ cup all-purpose flour
3 cups chicken stock
2 cups water

Instructions

Prepare the Ingredients:

Begin by chopping the celery, bell pepper, onions, shallot, and garlic. Season the chicken thighs with salt and pepper, ensuring an even coating on all sides.

Brown the Chicken:

Heat a Dutch oven or large pot over medium heat and lightly coat with oil to prevent sticking. Add the chicken thighs in batches, ensuring not to overcrowd the pan, and cook for 2 minutes on each side until lightly browned. Remove the chicken and set aside, along with any accumulated juices.

Create the Roux:

In the same pot, combine the oil and flour over medium-low heat. Stir continuously for approximately 30 minutes, or until the roux reaches a dark, peanut butter-like color. This step is crucial for developing the stew’s deep flavor.

Sauté the Vegetables:

Add the celery, bell pepper, onions, shallot, and garlic to the roux. Cook for 10 minutes, stirring occasionally, until the vegetables are softened and infused with the roux.

Incorporate the Spices and Liquids:

Stir in the paprika and cayenne pepper, ensuring the spices are evenly distributed. Gradually add the chicken stock and water while stirring to combine. Bring the mixture to a gentle boil.

Simmer the Stew:

Return the browned chicken and its juices to the pot. Reduce the heat to low and allow the stew to simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until the stew thickens and the chicken is tender.

Serve:

Ladle the stew over a bed of rice or your preferred grain. For added flavor, garnish with freshly chopped parsley or crispy onions.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for thickening. Additionally, ensure that your chicken stock is certified gluten-free. Serve over gluten-free rice or quinoa for a completely gluten-free meal.

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