Description
Indulge in the rich and aromatic world of Cajun cooking with this delicious Chicken and Sausage Stew. This recipe features a heartwarming mix of tender chicken, spicy andouille sausage, and a variety of vegetables, all simmered in a dark, flavorful roux. Perfect for chilly nights, this stew is guaranteed to satisfy your cravings for something hearty and flavorful.
Ingredients
- 1 pound chicken
- 12 ounces andouille sausage
- 1 tablespoon vegetable oil
- 1 cup all-purpose flour
- 1 cup vegetable oil for roux
- 6 cups chicken broth
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup okra, sliced
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 1 teaspoon hot sauce
- 1 teaspoon gumbo file powder
- Salt to taste
- Cooked white rice for serving
Step-by-step Directions
Step 1: Season and Sear
Season the chicken and sausage thoroughly with Cajun seasoning. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Sear the chicken and sausage until evenly browned, then remove from the pot and set aside.
Step 2: Prepare the Roux
In the same pot used for searing, prepare the roux by combining 1 cup of vegetable oil with the flour. Stir the mixture constantly over medium heat until it achieves a dark brown color, which is crucial for the depth of flavor in the stew.
Step 3: Cook the Vegetables
Add chopped bell peppers, celery, onions, and minced garlic to the roux. Cook these until the vegetables are soft, stirring occasionally to ensure even cooking and flavor integration.
Step 4: Simmer with Broth
Gradually stir in the chicken broth, ensuring that it is well-integrated with the roux and vegetable mixture. Bring everything to a simmer.
Step 5: Add the Remaining Ingredients
Add the sliced okra, black pepper, hot sauce, and gumbo file powder to the pot. Stir until all ingredients are well combined.
Step 6: Cook the Stew
Return the browned chicken and sausage to the pot. Let the stew simmer for 1 hour, stirring occasionally to prevent sticking and to ensure flavors meld beautifully.
Step 7: Season and Serve
Adjust the seasoning with salt, to taste. Serve the hot stew over cooked white rice for a fulfilling meal.
Servings & Preparation Time
This recipe serves approximately 6 people. Preparation time is around 20 minutes, and cooking time is approximately 1 hour and 30 minutes.
Tips for Storage & Reheating
- Storage: Allow the stew to cool completely before storing it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.
- Reheating: Reheat thawed or refrigerated stew slowly on the stove over medium heat, stirring occasionally until hot. If the stew is too thick upon reheating, add a little water or chicken broth to adjust the consistency.
Conclusion
This Cajun Style Chicken and Sausage Stew is more than just a dish; it’s a comforting experience that brings the essence of Cajun cuisine right into your kitchen. With the perfect blend of spicy, savory flavors and hearty ingredients, this stew is ideal for anyone looking to enjoy a classic southern dish at home. Each spoonful promises warmth and satisfaction, making it an excellent choice for any meal.
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Cajun Style Chicken and Sausage Stew
- Total Time: 40 minute
- Yield: 6 servings 1x
Description
Indulge in the rich and aromatic world of Cajun cooking with this delicious Chicken and Sausage Stew. This recipe features a heartwarming mix of tender chicken, spicy andouille sausage, and a variety of vegetables, all simmered in a dark, flavorful roux. Perfect for chilly nights, this stew is guaranteed to satisfy your cravings for something hearty and flavorful.
Ingredients
- 1 pound chicken
- 12 ounces andouille sausage
- 1 tablespoon vegetable oil
- 1 cup all-purpose flour
- 1 cup vegetable oil for roux
- 6 cups chicken broth
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup okra, sliced
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 1 teaspoon hot sauce
- 1 teaspoon gumbo file powder
- Salt to taste
- Cooked white rice for serving
Instructions
- Season the chicken and sausage thoroughly with Cajun seasoning. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Sear the chicken and sausage until evenly browned, then remove from the pot and set aside.
- In the same pot used for searing, prepare the roux by combining 1 cup of vegetable oil with the flour. Stir the mixture constantly over medium heat until it achieves a dark brown color, which is crucial for the depth of flavor in the stew.
- Add chopped bell peppers, celery, onions, and minced garlic to the roux. Cook these until the vegetables are soft, stirring occasionally to ensure even cooking and flavor integration.
- Gradually stir in the chicken broth, ensuring that it is well-integrated with the roux and vegetable mixture. Bring everything to a simmer.
- Add the sliced okra, black pepper, hot sauce, and gumbo file powder to the pot. Stir until all ingredients are well combined.
- Return the browned chicken and sausage to the pot. Let the stew simmer for 1 hour, stirring occasionally to prevent sticking and to ensure flavors meld beautifully.
- Adjust the seasoning with salt, to taste. Serve the hot stew over cooked white rice for a fulfilling meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 30 minutes
Cajun Style Chicken and Sausage Stew
- Total Time: 40 minute
- Yield: 6 servings 1x
Description
Indulge in the rich and aromatic world of Cajun cooking with this delicious Chicken and Sausage Stew. This recipe features a heartwarming mix of tender chicken, spicy andouille sausage, and a variety of vegetables, all simmered in a dark, flavorful roux. Perfect for chilly nights, this stew is guaranteed to satisfy your cravings for something hearty and flavorful.
Ingredients
- 1 pound chicken
- 12 ounces andouille sausage
- 1 tablespoon vegetable oil
- 1 cup all-purpose flour
- 1 cup vegetable oil for roux
- 6 cups chicken broth
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup okra, sliced
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 1 teaspoon hot sauce
- 1 teaspoon gumbo file powder
- Salt to taste
- Cooked white rice for serving
Instructions
- Season the chicken and sausage thoroughly with Cajun seasoning. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Sear the chicken and sausage until evenly browned, then remove from the pot and set aside.
- In the same pot used for searing, prepare the roux by combining 1 cup of vegetable oil with the flour. Stir the mixture constantly over medium heat until it achieves a dark brown color, which is crucial for the depth of flavor in the stew.
- Add chopped bell peppers, celery, onions, and minced garlic to the roux. Cook these until the vegetables are soft, stirring occasionally to ensure even cooking and flavor integration.
- Gradually stir in the chicken broth, ensuring that it is well-integrated with the roux and vegetable mixture. Bring everything to a simmer.
- Add the sliced okra, black pepper, hot sauce, and gumbo file powder to the pot. Stir until all ingredients are well combined.
- Return the browned chicken and sausage to the pot. Let the stew simmer for 1 hour, stirring occasionally to prevent sticking and to ensure flavors meld beautifully.
- Adjust the seasoning with salt, to taste. Serve the hot stew over cooked white rice for a fulfilling meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 30 minutes