Spicy Cajun Stew
Dive into the bold and zesty flavors of this Spicy Cajun Stew, a hearty one-pot dish that brings the essence of Louisiana to your dinner table. Bursting with tender bites of andouille sausage, succulent shrimp, and juicy chicken thighs, this stew is slow-cooked in a rich tomato and aromatic vegetable base with Cajun spices, smoked paprika, and fragrant herbs like thyme and oregano. The addition of long-grain white rice makes it a complete, satisfying meal with a soul-warming, comforting texture. Perfectly balanced with a touch of heat and vibrant green scallion garnish, this flavorful stew is ideal for a cozy weeknight dinner or a lively family gathering. Ready in just over an hour and serving up to six, this Cajun-inspired recipe is an irresistible treat for fans of Southern cuisine.
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Recipe Information
Ingredients
- 12 oz andouille sausage
- 1 lb raw shrimp, peeled and deveined
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 14.5 oz canned diced tomatoes
- 4 cups chicken broth
- 2 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup long-grain white rice
- 3 scallions, sliced for garnish
- to taste salt
- to taste black pepper
Instructions
Dice the andouille sausage and chicken thighs into bite-sized pieces.
In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the chicken and cook until browned on all sides, about 4–5 minutes. Remove the chicken and set aside with the sausage.
Add the remaining tablespoon of olive oil to the pot. Stir in the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are tender.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced tomatoes, chicken broth, Cajun seasoning, paprika, thyme, oregano, and bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to low and return the sausage and chicken to the pot. Simmer uncovered for 20 minutes, stirring occasionally.
Add the rice to the stew and stir to combine. Cover and simmer on low heat for 15-20 minutes, or until the rice is cooked and tender.
Stir in the shrimp and cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
Season the stew with salt and black pepper to taste. Remove the bay leaf before serving.
Garnish with sliced scallions and serve hot.
Nutrition Facts
Calories |
3484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1733 mg | 578% | |
| Sodium | 11911 mg | 518% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 26.4 g | ||
| Protein | 298.1 g | 596% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 798 mg | 61% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5165 mg | 110% | |
*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.
