This Louisiana Chicken Stew is a hearty, soul-warming dish that captures the essence of classic Cajun cooking. The secret lies in the dark, nutty roux, which provides a rich foundation for the savory broth. Tender chicken thighs and breasts are simmered until falling off the bone, infused with the aromatic “holy trinity” of onions, celery, and bell peppers. Spicy andouille sausage adds a smoky kick, while tomatoes and garlic bring depth and brightness. Perfect for a cozy weeknight dinner or a family gathering, this stew is best served over steamed white rice to soak up the flavorful sauce. It&# 226;ÂÂs a comforting, protein-packed meal that feels like a warm hug in a bowl.
Louisiana Chicken Stew
Description
This Louisiana Chicken Stew is a hearty, soul-warming dish that captures the essence of classic Cajun cooking. The secret lies in the dark, nutty roux, which provides a rich foundation for the savory broth. Tender chicken thighs and breasts are simmered until falling off the bone, infused with the aromatic "holy trinity" of onions, celery, and bell peppers. Spicy andouille sausage adds a smoky kick, while tomatoes and garlic bring depth and brightness. Perfect for a cozy weeknight dinner or a family gathering, this stew is best served over steamed white rice to soak up the flavorful sauce. It&# 226;ÂÂs a comforting, protein-packed meal that feels like a warm hug in a bowl.Ingredients
Directions
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Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat.
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Pat chicken pieces dry. Working in batches to avoid overcrowding, brown the chicken pieces on all sides until golden, starting with the skin side if using skin-on pieces.
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Remove browned chicken to a platter and set aside.
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Pour out excess fat, leaving about 1/4 cup of oil in the pot. Reduce heat to medium.
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Add all-purpose flour to the hot oil. Stir constantly, scraping the bottom of the pan to prevent burning.
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Cook the roux, stirring continuously, until it reaches a rich brown color, similar to that of a paper bag. This process takes about 20 minutes. Be careful, as a roux can burn quickly.
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Immediately add chopped onions, celery, and bell peppers to the roux to stop the cooking process.
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Cook vegetables, stirring occasionally, until they begin to wilt, about 5 minutes.
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Stir in canned tomatoes (with juice), tomato paste, lemon juice, hot pepper sauce, bay leaves, chicken broth, minced garlic, salt, and black pepper.
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Bring the mixture to a simmer.
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Return the browned chicken pieces to the pot, ensuring they are submerged in the liquid.
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Simmer uncovered for 30 minutes.
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Add the chopped andouille sausage to the stew.
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Skim any excess fat that rises to the surface.
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Continue simmering for another 30 minutes, or until the chicken is tender and the sauce has thickened.
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Serve hot in shallow bowls over freshly cooked white rice.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 71.7kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 0.9g5%
- Cholesterol 14.2mg5%
- Sodium 12.3mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
