Cajun Chicken Stew
Warm, comforting, and packed with bold flavor, this Cajun Chicken Stew is the ultimate one-pot meal that brings the vibrant taste of Louisiana straight to your kitchen. Tender chicken thighs are seasoned with spicy Cajun seasoning, then simmered to perfection in a flavorful broth infused with aromatic smoked paprika, thyme, and just a hint of heat from hot sauce. A medley of fresh, sautéed vegetables—including onion, bell pepper, and celery—adds depth, while optional sliced okra takes the dish to the next level. Served over fluffy long-grain rice and garnished with fresh parsley, this hearty stew is perfect for weeknight dinners or special gatherings. Ready in under an hour, this easy Southern-inspired recipe is a must-try for fans of spicy, soul-warming meals.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons Cajun seasoning
- 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 1 14-ounce can diced tomatoes (canned, with juices)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1 teaspoon hot sauce
- 1 cup okra (optional, sliced)
- 4 cups long-grain rice, cooked
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and evenly coat them with 1 tablespoon of Cajun seasoning.
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of oil. Stir in the flour and cook, stirring constantly, to make a light roux. Cook for 2-3 minutes, or until it turns a golden-brown color.
Add the diced onion, bell pepper, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the smoked paprika, dried thyme, and remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute to toast the spices.
Slowly pour in the chicken broth, deglazing the pot by scraping up any browned bits from the bottom. Add the diced tomatoes with their juices, bay leaves, and hot sauce. Stir well to combine.
Return the chicken thighs to the pot, along with any juices that have accumulated on the plate. If using okra, add it to the stew at this stage. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the bay leaves and discard them. Taste and adjust the seasoning with additional salt, Cajun seasoning, or hot sauce, as needed.
Serve the Cajun Chicken Stew over a bed of cooked rice, and garnish with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
3239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 7730 mg | 336% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 30.4 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 635 mg | 49% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4992 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
