Cajun Stew
Cajun stew: browned Cajun sausage and chicken thighs simmered with onion, celery, green bell pepper and garlic in crushed tomatoes and chicken broth, seasoned with Cajun seasoning and thyme, served over rice. Serves 6.
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Ingredients
- 1 tablespoon olive oil
- 12 ounces Cajun sausage about 2 links, removed from the casing; or andouille sausage
- 1 pound boneless skinless chicken thighs about 4 thighs, cut into pieces
- 1 yellow onion chopped
- 3 ribs celery chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- salt to taste
- 28 ounces crushed tomatoes 1 can
- 2 cups chicken broth
- 1 bay leaf
- green onions sliced, for garnish
- cooked rice for serving; grits or cornbread also work
- Cajun hot sauce optional, for serving
Instructions
- Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the sausage meat, break it up with a wooden spoon and brown it. Remove it from the pot.
- Add the chicken pieces to the pot and cook them in the sausage fat for 3 to 5 minutes, until they start to brown.
- Add the onion, celery and bell pepper. Stir and cook for about 5 minutes.
- Add the garlic, Cajun seasoning, thyme and salt. Mix well to coat and toast, then return the sausage to the pot.
- Add the crushed tomatoes, chicken broth and bay leaf. Stir, bring to a boil, then lower the heat to a simmer and cover the pot.
- Cook, stirring occasionally, for 30 to 40 minutes, until the flavors are well developed and the chicken is fully cooked, 165°F on a food thermometer.
- Taste and add salt if needed. Remove the bay leaf. Serve over rice with sliced green onions and Cajun hot sauce.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months. Reheat covered to a rolling boil (165°F).
Nutrition
Serving: 1servingCalories: 331kcalCarbohydrates: 15.3gProtein: 26.6gFat: 19.1gSodium: 1216mgFiber: 3.8gSugar: 8.1g