My Cajun chicken stew is the ultimate sophisticatedly simple comfort food, y'all. It all starts with my Trinity Roux™ browning down in the pot. Next, broth, potatoes, carrots, and seasoned boneless chicken thigh pieces are stirred into the mix. Then, it all simmers down for a while to marry right into ultra-flavorful, falling-apart tender and juicy deliciousness. Yep and yay...
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It's One of the Classic South Louisiana Dishes, Y'all...
Cajun chicken stew is a roux-based dish with a rich brown gravy that makes it ideal for serving over rice. It's one of the four main chicken dishes in the south Louisiana food culture, standing the test of time alongside chicken Fricassee, smothered chicken, and sticky chicken.
The other three famed chicken dishes focus on meat and gravy. And while similar in taste and texture, they all have their own distinctive flavor profiles.
Cajun chicken stew pairs the poultry equally with potatoes and carrots. So, it fits into the mix with its deep and earthy profile but stands out of the pack for its all-in-one meat and veggie bites.
My version of Cajun chicken stew uses the Trinity Roux™, which lends an authentic taste and texture to the recipe without the use of wheat. When served with the customary rice it's gluten free. However, you can also replace the rice with cauliflower rice for a grain free flavor explosion experience you'll likely never, ever forget. Indeed.
Ingredient Essentials
- Boneless chicken thighs soak up the south Louisiana seasonings extremely well. They also simmer down into tender, juicy bliss in the stew. You can replace them with chopped chicken breasts, but the next-day leftovers won't be as good. Chicken tenders are a much better substitution, and you can use them without any changes to the recipe.
- Chopped onions, green bell peppers, and celery are a must for the Trinity Roux™. You can choose among tapioca, arrowroot, or cornstarch. The first two are grain free, while the latter is gluten free.
- I use fresh potatoes and canned or frozen carrots in this Cajun chicken stew. Since I have many years of experience making this dish, I know that using fresh raw carrots lengthens the time of the recipe by at least 10 minutes. And sometimes the carrots remain a bit hard while the potatoes overcook in the pot. This is troublesome, so to obtain steady, consistent results I just go with the frozen or canned carrots.
How to Make Cajun Chicken Stew
Start by sprinkling the seasonings over the boneless skinless chicken thigh pieces. Stir until well combined. Set aside.
Now, pour the trinity veggies into a skillet, along with the butter or oil. You're going to need them to make the roux for the stew.
Once the Trinity Roux™ is ready, grab the rest of the chicken broth.
Now, whisk the broth into the roux.
Finally, turn down the heat, and add the remaining ingredients to the deep skillet. Then, simmer for a while until the chicken and veggies are tender.
And that's it, y'all.
The first thing you notice about this Cajun chicken stew is its beautiful dark brown hue. Then, as you take your first bite, you're amazed at the harmonious union of the tender, seasoned meat and veggies and super rich, deep gravy.
By the time you've finished your first bowl of this Louisiana chicken stew, you're ready to short-list it onto your household menu rotation. Yep, it's really that good!! Once you get the hang of making the roux, this dish becomes so easy to make that you can even whip it up on a weeknight if you prep in advance. Indeed.
Share with those whose repeated appearance in your life makes you feel more whole and complete. And see y'all on the yum side…
Cajun Chicken Stew Storage
Store any leftovers covered in the refrigerator for up to three days, and only freeze them if you're using a vacuum sealer. Otherwise, the potatoes and carrots will be very mushy when thawed and reheated.
Top Tip
Chop the veggies and the boneless skinless chicken thighs the night before. The pre-prep makes the rest of the Cajun chicken stew recipe steps go by much faster and easier.
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Serving Suggestions
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NOTE: This post was originally published on December 22, 2018, and updated with new content and photos on September 1, 2023.
Cajun Chicken Stew
Ingredients
For the Seasoned Chicken
- 2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley flakes
- 2 teaspoons onion powder
- 1 teaspoon dried paprika
- salt, black pepper, and cayenne pepper to taste
For the Roux
For the Cajun Chicken Stew
- 2 cups chicken broth Swanson is gluten free
- 1 pound russet potatoes, peeled and cubed
- 2 cups frozen carrots
- 2 cups cooked rice or cauliflower rice, for serving, optional
- additional salt, black pepper, and cayenne pepper to taste, if needed
Instructions
- Sprinkle the seasonings over the chopped chicken pieces. Stir until very well combined.
- Prepare the Trinity Roux™ in a deep cast iron skillet or large Dutch oven.
- When the roux is ready, whisk the broth into the mixture.
- Add the seasoned chicken, the potatoes, and the carrots to the pot.
- Turn the heat down to medium-low. Cook, stirring occasionally, for an additional 20 to 30 minutes, or until the potatoes are tender.
- Taste and adjust seasonings right before removing from heat.
- Serve over rice or cauliflower rice.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
nicole (thespicetrain.com) says
Mouthwatering!!
Lyn Corinne Liner says
Thanks so much Nicole! 🙂
James Rogers says
Good afternoon!
My fiancee is gluten intolerant and I am excited to try out this recipe. I'm new to cooking, so please advise-
What items in the recipe are used for the marinade, and what's SP&C?
Thank you, and looking forward to trying to please the little lady.
Lyn Corinne Liner says
Hi James,
I updated the recipe card with more subheadings to clearly define what items go in the marinade and in the stew.
SP&C is salt, black pepper and cayenne pepper.
Please let me know how this turns out for you and the little lady. 🙂