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
Scale
- 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