Cajun Chicken Stew 

This savory Cajun Chicken Stew Recipe is easy to make and hearty. Every Cajun cook has their twist on it, some add diced potatoes and boiled eggs. The boiled eggs taste amazing with the savory gravy.
Is it Chicken Stew or Fricassee and what's the difference? Most Cajuns would call it a fricassee because the chicken is cooked before adding it to the gravy. It can be pan fried/browned or baked. Chicken Stew is usually made by adding the raw chicken to the gravy and simmered to pick up the flavor.
It's usually made with a hen or rooster instead of a young fryer so the meat doesn't fall apart.
The hardest part about this dish is making the roux but lucky there's a few companies from Louisiana that sell pre-made roux. I use Saviors dark roux. The directions are on the products and easy to follow.
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Chicken Stew, aka Fricassee
FYI, chicken stew and fricassee is the same thing except you cook the chicken for fricassee vs adding raw chicken for chicken stew.
Ingredients:
Chicken: 3-5lbs. It’s usually a whole Hen cut up but can be made with fryers. Hens and roosters are older and the meat won’t fall off the bone like a fryer so be aware of the cooking time.
Veggies: All diced.
½ red and green bell pepper
1 large onion
2 stalks of celery
2 cloves of garlic, use more if you like garlic.
2 bunches of scallions, use the white part for cooking and the tops for garnish.
Roux:
1 cup of flour
¾ cup of oil, I use canola
I box of chicken broth, 32 oz Swansons
2 cups of water to add after it cooks down.
2 TBS plus 1 TSP of Cajun seasoning, pick your favorite but Tony’s is available everywhere and works good.
Instructions:
Season the chicken with 2 TBS of Cajun seasoning and bake it for 35 minutes at 400°
Start on the roux and make it as dark as you like or cheat and use Savoies dark roux.
Add the veggies when the roux is the color you want and sauté till translucent.
Add the broth a little at a time while stirring till it’s all mixed into a beautiful gravy. Season with 1 TSP of Cajun seasoning and cook at a low boil till it reduces by 25%, usually about 10 minutes. Add 2 cups of water, bring back to a high simmer and add the baked chicken. This is the time to add diced potatoes and boiled eggs if you wish, it’s common and both bring flavor especially the eggs with that savory gravy.
Cook for an additional 15 minutes or until the chicken is tender to your liking.
Serve over rice with your favorite side but I always cook corn as a side. Check the video for a kicked up corn recipe.
#BestCajunRecipes, #Cajunfood, #Chickenstew