Cajun Chicken Stew Recipes

CAJUN CHICKEN STEW

Steps:

• Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
• Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
• Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.

CAJUN CHICKEN STEW

Steps:

• Season the chicken with salt and pepper to taste (The chicken can be marinated in olive oil and black pepper overnight. Add salt last minute if marinated) Make a dark roux- In a heavy iron skillet (prefer cast-iron), heat the vegetable oil over medium heat.
• Add the flour.
• With a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it's burned and will be bitter. Start over).
• Carefully add the onions, celery and Bell pepper.
• Stir constantly for 60 seconds.
• Add Garlic, stir to mix, and add the chicken.
• Stir to coat the chicken with the roux mixture.
• CAREFULLY and slowly, add the chicken stock.
• Chicken mixture can be transferred to a larger pot at this point. A Dutch oven is recommended.
• Cover the chicken with water, bring to a boil.
• Place the lid on the pot, reduce heat and simmer for 45-50 minutes.
• Stir occasionally, Sauce should be thickened.
• Just before serving, add chopped parsley to taste, season with salt and red pepper to taste.
• Serve over hot white rice.
• Hint: For saving leftovers, store the rice and the sauce in seperate containers.
• This prevents the rice from getting soggy.

CAJUN CHICKEN STEW

Steps:

• Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking.
• Pat chicken dry and sprinkle with salt.
• Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
• Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes.
• Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
• Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.)
• Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes.
• Stir in cayenne, scallion greens, and salt to taste and serve over rice.
• Stew improves in flavor if made 1 day ahead (without scallion greens) and cooled completely, uncovered, then chilled, covered. Reheat, then stir in scallion greens.