This easy Cajun chicken stew recipe by Jennine Rye combines the classic Cajun holy trinity of onions, celery, and green peppers with seared chicken to create a hearty, flavorful dish. The recipe emphasizes making a deep brown roux for rich flavor and suggests variations, including using boneless chicken, adding andouille sausage or shrimp, and incorporating fresh vegetables or beans for added texture. It's a simple yet versatile meal perfect for family gatherings, best served with rice and garnished with scallions, highlighting the depth of Cajun cuisine.
The base of this stew is made using the Cajun holy trinity of onions, celery, and green peppers, an integral part of any good Cajun stew.
This recipe uses bone-in and skin-on chicken to add heaps of rich meaty flavor, but for convenience, these can be swapped out for boneless chicken thighs.
If you would like to add a little more protein, andouille sausage adds a spicy Cajun flavor to the stew alongside the chicken.
To infuse this stew with a little more Cajun flair, try adding some red beans, field peas, or black-eyed peas into the mixture.
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