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Cajun Chicken Stew

4.75 from 4 votes
This one bowl dish is comfort food to the max! Made with chicken, tons of cajun spices, and served over a bed of rice.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course: dinner
Cuisine: American, Cajun
Ingredients Equipment Method Notes

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

Equipment

  • Stock Pot

Method
 

  1. Chop all veggies and set aside.
  2. Salt and pepper the chicken thighs.
  3. 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.
  4. Remove chicken and set aside in a bowl with the cooking juices. Rinse out dutch oven and dry well.
  5. Add oil and flour together to make roux. Stir continuously for about 30 minutes, until it reaches the color of a darkened peanut butter.
  6. Add all of your chopped veggies and cook until softened, about 10 minutes. Stirring occasionally as to not burn or stick together.
  7. Add paprika and stir to combine.
  8. Add water and chicken stock and stir until stew starts to boil.
  9. Add chicken and juices to stew.
  10. Cook uncovered, stirring, for 45 minutes to an hour or until desired thickness.
  11. 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.