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A classic Cajun stew featuring tender chicken simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. This hearty and flavorful dish from Louisiana is pure comfort food, perfect served over a bed of fluffy white rice.
Pat the chicken pieces dry with paper towels and season generously with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the chicken for 2-3 minutes per side. Remove the chicken and set aside.
In the same pot, reduce heat to medium-low. Add the remaining 1/2 cup of oil. Once warm, gradually whisk in the flour until smooth to form the roux. Cook, stirring constantly and scraping the bottom and corners of the pot with a flat-edged wooden spoon, for 15-25 minutes. The roux should become a deep, rich brown color, similar to milk chocolate, and have a nutty aroma. Do not let it burn.
Add the 'holy trinity' (chopped onion, bell pepper, and celery) to the hot roux. Stir immediately and continuously for 5-7 minutes, until the vegetables soften and become translucent. This process also cools the roux down to prevent it from scorching. Stir in the minced garlic and cook for one more minute until fragrant.
Stir in the undrained diced tomatoes and tomato sauce, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes. Very slowly, begin adding the chicken broth, about one cup at a time, whisking constantly to incorporate it smoothly into the roux and prevent lumps. Once all the broth is added, bring the mixture to a steady simmer.
Return the browned chicken and any accumulated juices to the pot. Add the Cajun seasoning, cayenne pepper, dried thyme, and bay leaves. Stir well. Reduce the heat to low, cover the pot, and let it simmer gently for at least 60-75 minutes, stirring occasionally. The chicken should be fork-tender and the sauce should be thick and flavorful.
A classic Cajun stew featuring tender chicken simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. This hearty and flavorful dish from Louisiana is pure comfort food, perfect served over a bed of fluffy white rice.
This cajun_creole recipe takes 110 minutes to prepare and yields 4 servings. At 393.79 calories per serving with 40.06g of protein, it's a moderately challenging recipe perfect for dinner or supper or lunch.
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Remove the pot from the heat. Discard the bay leaves. Stir in the hot sauce, most of the sliced green onions, and chopped parsley, reserving some for garnish. Taste and adjust seasoning with more salt, pepper, or cayenne as needed. Let it rest for 5 minutes before serving hot over steamed white rice.
Substitute the chicken with 1 lb of andouille sausage (sliced and browned, added with the vegetables) or 1 lb of shrimp (peeled and deveined, added in the last 5-10 minutes of cooking).
Incorporate 1 cup of sliced okra or mushrooms along with the holy trinity for added texture and nutrients. If using frozen okra, add it in the last 30 minutes of simmering.
For a richer, more Creole-style sauce, stir in a tablespoon of unsalted butter at the very end of cooking after removing it from the heat.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
The tomatoes and bell peppers are packed with antioxidants like lycopene and Vitamin C, which help combat oxidative stress and support a healthy immune system.
The use of cayenne pepper, which contains capsaicin, can provide a temporary boost to your metabolism and may aid in circulation.
It's a hearty, traditional dish. While it contains beneficial protein from chicken and vitamins from vegetables, the roux is made with a significant amount of oil and flour, making it high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.
A typical serving contains approximately 650-750 calories, not including the rice it's served with. This can vary based on the exact amount of oil used and the fat content of the chicken thighs.
A roux is a mixture of equal parts fat (in this case, oil) and flour cooked together. It's the foundation for many Cajun and Creole dishes, acting as a thickener and providing a deep, nutty, toasted flavor. The color of the roux determines the final flavor of the dish.
No. If you see black specks or it smells acrid and burnt, you must throw it out and start over. A burnt roux will make the entire dish unpleasantly bitter and cannot be salvaged.
Absolutely. To reduce the heat, you can omit the cayenne pepper and use a milder Cajun seasoning blend. You can also add the hot sauce at the table for individual preference instead of stirring it into the pot.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water if the sauce has become too thick. The flavor is often even better the next day.
This recipe goes great with these complete meals
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