Cajun chicken stew is a flavorful way to prepare juicy chicken, slow cooked in a creamy broth and you can do it all with one pot.
Indulge your taste buds in the rich and zesty flavors of Louisiana with a mouthwatering cajun chicken stew recipe. This hearty dish combines tender chicken, aromatic spices, and a medley of fresh vegetables to create a truly sensational meal.
In true Louisiana fashion, our recipe showcases the vibrant Cajun flavors that have become synonymous with the region. The blend of paprika, cayenne pepper, and other spices adds a delightful kick to the stew, while the slow cooking process allows the ingredients to meld together, resulting in a dish that is both comforting and full of character.
Whether you’re a fan of spicy dishes or simply crave something hearty and satisfying, our cajun chicken stew is sure to hit the mark. Serve it over rice or with a side of crusty bread to soak up the flavorful broth.
Prepare to savor every spoonful of this enticing, soul-warming dish that captures the essence of Louisiana’s culinary heritage.
How To Make Cajun Stew Chicken
Ingredients needed
- Chicken (legs & thighs)
- All-purpose flour
- Butter
- Onion
- Celery
- Garlic
- Green bell pepper
- Chicken broth
- Cajun seasoning
- Thyme
- Salt & black pepper
Quick tips before you start the recipe
- This is not a recipe to use breast. Chicken wings can work but the dark meat performs much better. They have more fat and flavor than the breast. They can also be a bit overcooked and still taste great.
- Cajun stew chicken is an easy recipe, but the steps must be followed correctly, and you will need a little experience working with flour.
Making the cajun chicken stew using one pot
- First, pat dry and season the chicken with salt and pepper. With a normal pot you can fit 2 pounds of chicken, even if you mix legs and thighs.
- Before starting, prep all the ingredients so that they are easy to get to.
- Now, in a large pot on medium high heat, add a little oil then sear the chicken. You only want to sear it until you have some brown and golden areas. You’re not going to cook it all the way through.
- Once the chicken is seared, lower the heat to medium then add in the stick of butter. After the butter has melted add in the flour. Using a whisk begin to stir.
- Continue to whisk the flour with the butter while trying to scrape the bits left from the chicken off the bottom. Whisk the flour until it turns a brown color and has a very nutty scent coming from the pot. The roux will break down into a paste over time and resemble melted chocolate ice cream. This can take up to 15 minutes of whisking.
- Once the roux is thinner and browned, add in the chicken broth. There will be steam but no worries. Now, bring the broth up to a simmer, you can turn the heat up to speed this.
- Allow the broth to simmer and thicken for a few minutes while stirring. After about 3-5 minutes of simmering add in the ingredients and lower the heat to low-medium.
- Toss in the seasonings, then the chicken and lastly the raw veggies. Cover the pot and allow them to cook and simmer for about 45-60 minutes. Coming back occasionally to stir.
- Once the chicken has been slow cooked and is done you can turn off the heat.
- Allow it to cool a bit then serve.
Recipes to serve with the meal and try next
- Lemon Pepper Pork Chops
- Garlic Parmesan Chicken Thighs
- Crockpot Cowboy Soup
- Mashed Potatoes & Brown Gravy
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Cajun Chicken Stew
Ingredients
- 2 pound dark meat chicken
- salt pepper to taste
- oil for cooking
- 8 tablespoon butter
- 1 cup all-purpose flour
- 1 medium yellow onion, diced
- 2 ribs celery, minced
- 4 cloves garlic, minced or pressed
- 1 medium green bell pepper, diced
- 4 cup chicken stock
- 1 tablespoon cajun seasoning
- 5 sprigs fresh thyme
Instructions
- First, pat dry and season the chicken with salt and pepper. With a normal pot you can fit 2 pounds of chicken, even if you mix legs and thighs.
- Before starting, prep all the ingredients so that they are easy to get reach.
- Now, in a large pot on medium high heat, add a little oil then sear the chicken. You only want to sear it until you have some brown and golden areas. You’re not going to cook it all the way through.
- Once the chicken is seared, lower the heat to medium then add in the stick of butter. After the butter has melted add in the flour. Using a whisk begin to stir.
- Continue to whisk the flour with the butter while trying to scrape the bits left from the chicken off the bottom. Whisk the flour until it turns a brown color and has a very nutty scent coming from the pot. The roux will break down into a paste over time and resemble melted chocolate ice cream. This can take up to 15 minutes of whisking.
- Once the roux is thinner and browned, add in the chicken broth. There will be steam but no worries. Now, bring the broth up to a simmer, you can turn the heat up to speed this.
- Allow the broth to simmer and thicken for a few minutes while stirring. After about 3-5 minutes of simmering add in the ingredients and lower the heat to low-medium.
- Toss in the seasonings, then the chicken and lastly the raw veggies. Cover the pot and allow them to cook and simmer for about 45-60 minutes. Coming back occasionally to stir.
- Once the chicken has been slow cooked and is done you can turn off the heat.
- Allow it to cool a bit then serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.