Mardi Gras Chicken Sausage Stew

The first time I attempted a proper roux, I nearly set off my smoke detector and ended up with something resembling asphalt rather than the silky foundation Louisiana cooks make look effortless. Three burned batches later, my neighbor Miss Betty leaned over my balcony railing with a knowing grin and told me the secret was patience, not heat. That chilly Tuesday evening, watching that flour and oil dance together until they turned the color of a copper penny, I finally understood why people stand over stoves for hours down in the Bayou.

Last February, my college roommate showed up unexpectedly during what she called a life crisis involving a canceled flight to New Orleans. We ended up making this stew instead, dancing to jazz records in my tiny kitchen while the Andouille sizzled and the roux darkened. She forgot all about her missed parade somewhere between the first simmering bubble and that first steamy spoonful over rice, declaring this version better than anything shed had on Bourbon Street.

Ingredients

• Boneless chicken thighs: Dark meat stays tender through long simmering and adds richness that breast meat simply cannot match
• Smoked Andouille sausage: This heavily smoked pork sausage is nonnegotiable for authentic flavor, though kielbasa makes an acceptable substitute in a pinch
• The holy trinity: Equal parts onion, celery, and bell pepper form the aromatic backbone of Cajun and Creole cooking
• Cajun seasoning: A blend of paprika, garlic powder, onion powder, and cayenne gives you that signature Louisiana kick without measuring ten separate spices
• Chicken broth: Low sodium is crucial here because the sausage and seasonings bring plenty of salt on their own
• Vegetable oil: Has a higher smoke point than butter, giving you more forgiveness while cooking the roux to that perfect copper color
• All purpose flour: Combines with fat to create the thickening agent that gives this stew its silky body and distinctive texture

Instructions

Cook your roux until it looks like a penny:

Whisk the flour into hot oil over medium heat and stir constantly until the mixture turns deep golden brown, about 5 to 7 minutes. The smell will shift from raw flour to nutty and slightly toasted, which means your thickening base is ready.

Build the flavor foundation:

Sauté your onion, bell peppers, and celery in the roux until they start to soften and the vegetables release their moisture. Add minced garlic during the last minute so it blooms in the hot fat without burning.

Brown the proteins:

Add chicken pieces and sliced sausage to the pot, letting them sear for 4 to 5 minutes until they develop color. This step renders some fat from the Andouille and creates fond on the bottom of the pot.

Wake up the spices:

Stir in Cajun seasoning, thyme, smoked paprika, and cayenne along with tomato paste. Let the tomato paste cook for about a minute until its raw sweetness deepens into something earthy.

Bring it all together:

Pour in chicken broth, diced tomatoes, Worcestershire sauce, and bay leaves, scraping up any browned bits from the bottom of the pot. Bring everything to a boil, then lower the heat and let it simmer uncovered for 30 minutes.

Finish like a pro:

Fish out the bay leaves and taste your creation, adjusting salt and pepper if needed. Serve hot over mounds of white rice and sprinkle with fresh parsley and green onions for color.

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My father in law, who grew up outside Baton Rouge, took one skeptical bite at our family reunion last summer and immediately asked for the recipe. He said the roux was handled correctly and the balance of heat to sweetness reminded him of Sunday dinners at his grandmothers house, which might be the highest compliment Ive ever received in the kitchen.

Getting the Roux Right

The difference between a decent stew and an exceptional one comes down to patience with your roux. Stir constantly and do not walk away even for a moment, because flour goes from golden to burnt in the blink of an eye.

Make It Your Own

This recipe welcomes substitutions based on what you have in your refrigerator or what your family prefers. Turkey kielbasa works beautifully, and okra added during the last 15 minutes of simmering gives it an authentic gumbo feel.

Planning Ahead

This stew actually improves after a night in the refrigerator, making it perfect for meal prep or entertaining. Prepare it up to two days in advance and reheat gently on the stove.

• Cook the rice separately and store it to prevent it from absorbing all the liquid
• Hold the fresh garnishes until just before serving for the brightest presentation
• The stew will thicken considerably in the refrigerator, so add a splash of broth when reheating

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Whether you are celebrating Mardi Gras or just need something warming and substantial on a cold night, this stew delivers comfort in every bowl.

Recipe Questions & Answers

→ What is the best sausage to use in this stew?

Smoked Andouille sausage is preferred for its spicy, smoky flavor that complements the Cajun seasoning well.

→ Can I make this stew dairy-free?

Yes, use vegetable oil instead of butter to keep the dish dairy-free while preparing the roux.

→ How do I make a roux without burning it?

Cook the flour and fat over medium heat, stirring constantly until it turns a deep golden brown, taking care not to scorch it.

→ What can I serve with this stew?

Serving the stew over white rice is traditional, but it also pairs well with crusty bread or cornbread.

→ Can I prepare the stew ahead of time?

Absolutely, the flavors deepen when refrigerated overnight, making it an excellent make-ahead option.