Cajun Chicken Stew
There’s nothing quite like a big bowl of Cajun Chicken Stew to warm you up from the inside out. It’s hearty, full of flavor, and perfect for those days when you want something comforting without spending hours in the kitchen. With a rich roux base, tender chicken, and a classic Cajun veggie trio, this stew is the kind of meal that brings everyone to the table.
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This recipe has become one of our go-to’s when we’re craving bold Southern flavors. It reminds us of lazy Sundays, simmering pots, and the smell of spice and butter wafting through the house. The leftovers? Even better the next day!
If you’re into cozy bowls like this one, check out our Instant Pot Beef Stew, Instant Pot Tuscan Beef Stew, or Instant Pot Mexican Beef Stew for more flavor-packed meals.
Why You’ll Love This Recipe
- Full of Flavor: The deep, buttery roux and Cajun spices create a stew with serious depth.
- Comfort Food Classic: This stew is the culinary equivalent of a warm hug.
- Perfect for Meal Prep: It reheats like a dream and the flavor gets even better.
- One-Pot Wonder: Fewer dishes and more flavor in every bite.
Ingredients
Cajun Chicken Stew
Equipment
- Dutch oven or large heavy-bottomed pot
- sharp knife and cutting board
- whisk
- Wooden spoon or heat-resistant spatula
Ingredients
- 1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces
- 2 teaspoons Cajun seasoning
- 2 tablespoons vegetable oil
- ½ cup all-purpose flour
- ½ cup unsalted butter
- 1 large onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Cooked white rice for serving
- Chopped green onions for garnish (optional)
Instructions
- Toss chicken with Cajun seasoning.
- In a large pot or Dutch oven, heat oil over medium heat and brown the chicken pieces until golden. Remove and set aside.
- In the same pot, melt butter. Stir in flour and cook, stirring constantly, until the mixture is deep golden brown, about 8–10 minutes.
- Add onion, bell pepper, celery, and garlic to the roux. Cook until softened, about 5 minutes.
- Gradually whisk in chicken broth. Add paprika, thyme, bay leaf, and the browned chicken.
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and chicken is tender.
- Season with salt and pepper. Remove bay leaf. Serve the stew over rice and top with green onions if desired.
Notes
- Stir roux constantly to avoid burning.
- Brown chicken in batches for better texture.
- Dice vegetables small and evenly.
Storage
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Warm on the stovetop over medium heat or in the microwave until hot.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
What to Serve With Stew
This chicken cajun stew makes a great meal all on its own, I like to pair it with a side salad and some of these buttermilk dinner rolls for dipping.
Wendy’s Tips
- Stir the roux constantly to avoid burning.
- Dice veggies evenly for a uniform texture.
- Use chicken thighs for the juiciest results.
- Let the stew rest for a few minutes before serving to deepen the flavor.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but thighs stay juicier and are more flavorful.
Yes, use a gluten-free flour blend to make the roux.
Yes, make the roux and saute the veggies, then cook on low for 6-7 hours.
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