A cold-weather south Louisiana special staple, Cajun chicken stew with carrots and potatoes is oldie but goodie stick-to-your-ribs comfort food. Infused with deep, authentic flavor from my Trinity Roux™, my spin on this classic dish is naturally grain free and Paleo. Served with the traditional white rice, it's gluten free yum-deliciousness that tastes even better the next day. Yep and yay...
Grain or Gluten Free Cajun Chicken Stew is Almost a Fricassee, Yep.
I don't think that there's a poultry-eating culture alive that doesn't have it's own version of chicken stew. Nope. There's just something so comforting about chicken stewed with vegetables swimming in some type of gravy that seems innate to all home cooks everywhere.
Growing up, my mom fed me her version of Cajun chicken stew at least once a week. Well, maybe every two weeks if it was shrimp or trawling season, and she just happened to have a lot of seafood on hand.
So, I got really used to Cajun chicken stew days. And, I never, ever got tired of its distinctive texture and earthy, mesmerizing flavor. I mean, what's not to love? Tender chicken stewed with veggies in a deep, rich roux-based gravy. Served over rice, with the kind of dreamy consistency that makes you always wonder if you should be eating it with a fork or a spoon...Yum...I'm in. Again and again and again.
I posted my Cajun chicken fricassee recipe a while back, which I have to admit is almost the same recipe. The difference between the two is the focus. For the fricassee, I brown on-the-bone chicken pieces. Since there are no veggies in my fricassee, the focus is just the chicken and its gravy. So, I go all out to make them both the best that they can be.
For this Cajun chicken stew, the focus is just as much on the traditional carrots and potatoes pairing as it is on the chicken breasts. Yep. So, I do things just a bit differently, to make sure that the focus spreads out among the three equally and complementary. I don't brown the boneless, marinated chicken breasts in this stew. Instead, I poach them in the Trinity Roux™ gravy, along with the veggies. This makes the tender, juicy marinated chicken bites melt blissfully in your mouth. And, this subtle difference is what makes this grain or gluten free Cajun chicken stew deliciously different dish from the fricassee.
Grain or Gluten Free Cajun Chicken Stew Feels Like Home, Y'all
What I like best about my grain or gluten free Cajun chicken stew is its sophisticated simplicity. The Trinity Roux™ injects each bite with rich, caramelized veggies and a flavor-stocked broth. The marinated chicken poaches in the broth perfectly, alongside the melt-in-your-mouth potatoes and carrots. Each scrumptious bite lingers on the lips, then it food hugs you all the way down to your soul.
Enjoy straight out of the pot for a grain free, Paleo comfort food dish night. Or, sprinkle rice along the top for the gluten free spin old New Orleans classic Cajun chicken stew style. Share with those you whose repeat appearance in your life makes you more whole and complete. And see y'all on the yum side...
P.S. You may also like these other Trinity Roux™ recipes below:
Grain or Gluten Free Cajun Chicken Stew
- 2 pounds chicken, cut into strips or cubes
For the Chicken Marinade
For the Keto, Paleo, Grain Free & Gluten Free Roux
For the Cajun Chicken Stew
- 5 cups gluten free chicken broth
- 1 pound russet potatoes, peeled and cubed
- 1 15 oz. can sliced carrots
- 1 teaspoon paprika
- 1 teaspoon parsley flakes
- 1 teaspoon hot sauce
- salt, black pepper, and cayenne pepper to taste
- 2 cups cooked rice, optional
- Stir the marinade ingredients together in a large bowl. Submerge the chicken. Cover and refrigerate for at least 3 hours, but up to 24 hours. Drain well.
- Prepare the Trinity Roux™ in a large cast iron Dutch oven.
- When the roux is ready, pour the broth into the pot.
- Add the drained marinated chicken, the potatoes and the carrots to the pot. Stir the paprika, parsley flakes, hot sauce, and SP&C to taste in the pot.
- Cook over medium-low heat for 45 minutes to 1 hour, or until the potatoes are tender. Adjust seasonings midway through cooking.
- Serve as is or over cauliflower rice for grain free/Paleo diets, or serve over the cooked rice.