Recipe

Cajun Chicken Stew Recipe

Add Step-by-Step Photos	Donman / All my dishes 1 year, 9 months ago This recipe is adapted from a recipe taken from epicurious.com Prep:30m Cook:90m Servings:426	Donman
	chicken stew

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Ingredients

Vegetable oil

1 tablespoon of butter

1 small chicken, cut into 8 serving pieces

1 teaspoon of kosher salt

½ cup of all-purpose flour

1 medium onion, finely chopped

1 medium green bell pepper, finely chopped

2 6in celery ribs, finely chopped

2-3 cloves of garlic, finely chopped

2 14oz cans of chicken broth

1 teaspoon of Donnie’s Cajun Seasoning Mix (or equivalent ingredients)(recipe can be found on my recipe page)

Directions

Wash and pat chicken dry then lightly sprinkle with kosher salt.

Heat about 3 tablespoons of vegetable oil and 1 tablespoon of butter in a 5 quart heavy pot (preferably cast-iron) over medium high heat until hot but not smoking.

Brown chicken for about 5 minutes turning after 2 ½ minutes on each side and then transferring as browned to a large plate when done. Do not over crowd the pot. Do in 2 batches if necessary.

Using a wooden spatula, scrape the burnt chicken off the bottom of the pot. Remove the large chunks with a metal spoon.

Add enough vegetable oil to pot to total 1/4 cup fat/oil.

Slowly stir in the flour with the wooden spatula and cook over medium heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate and to the consistency of pancake batter. (If roux doesn’t start to thicken after 10 minutes, add a little more flour. If it get to thick add a little more oil)

At this point use EXTREME CAUTION, THE ROUX WILL BE REAL HOT.

Add the onion, bell pepper, garlic and celery and cook, scraping back and forth occasionally, until onion is softened. About 5-8 minutes.

Add the chicken stock, salt and Cajun Seasoning Mix to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux may appear curdled initially, but will come together as it reaches a boil.)

Add chicken and any juices accumulated on the plate, stir well, and return to a boil.

Turn down to a simmer, partially covered, and cook until the chicken is cooked through. (About 1 hour)

Serve over rice.

Enjoy :)

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Comments

robertg 1 year, 9 months ago said:
This is a very tasty dish,we love it. My recipe calls for some garlic.A great post...Bob

susana 1 year, 9 months ago said:
Ohhhhh Mannnnnnn!!!!!!!!!! This is gonna be good, yeah! Thanks for the idea. Gave it a 5! - Susana

uk2nyc 1 year, 9 months ago said:
This looks goooooood! I love stews.. Thanks Richard

cajunspices66 1 year, 9 months ago said:
IM MAKING THIS.. YOUR VERSION SOMEWHAT DIFFERENT FROM A GONZALES, LA FAMILY THAT I KNOW. GONNA ADD SOME GREEN ONIONS & A LITTLE GARLIC POWDER.. THANKS DONMAN! NICE CAJUN POST!

chefelaine 1 year, 3 months ago said:
I love chicken and I love Cajun! Guess what rating you got! :+D

4jenna 1 year ago said:
I cooked this last night. And it was so DELISH!!! Everyone loved it! Jeremy said "MOM THIS IS THE BOMB!!" LOL!! Luv ya!

chefperiwinkle 8 months, 3 weeks ago said:
Five forks from me, donman.
Chef P

justjakesmom 7 months, 1 week ago said:
Sounds great Donnie, love anything cajun spiced! ;')

artist92543 3 months, 1 week ago said:
This looks really good! Isn't it a chicken gumbo basicaly?

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