Mardi Gras Chicken Sausage Stew (Print)
Rich Louisiana stew with tender chicken, smoky sausage, vegetables, and a spiced broth.
# What You Need:
→ Meats
01 - 1 lb boneless skinless chicken thighs cut into 1-inch pieces
02 - 12 oz smoked Andouille sausage sliced into 1/2-inch rounds
→ Vegetables
03 - 1 large yellow onion diced
04 - 1 green bell pepper diced
05 - 1 red bell pepper diced
06 - 3 celery stalks diced
07 - 4 garlic cloves minced
08 - 1 (14.5 oz) can diced tomatoes drained
→ Spices & Seasonings
09 - 2 tbsp Cajun seasoning
10 - 1/2 tsp dried thyme
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper
13 - Salt and black pepper to taste
14 - 2 bay leaves
→ Liquids
15 - 4 cups low-sodium chicken broth
16 - 2 tbsp tomato paste
17 - 2 tbsp Worcestershire sauce
→ Roux
18 - 1/4 cup vegetable oil or unsalted butter
19 - 1/4 cup all-purpose flour
→ Garnishes
20 - 2 tbsp fresh parsley chopped
21 - 3 green onions thinly sliced
22 - 6 cups cooked white rice for serving
# How To Make It:
01 - Cut chicken into 1-inch pieces and slice sausage into 1/2-inch rounds. Dice onion, bell peppers, and celery. Mince garlic cloves.
02 - Heat oil or butter in a large Dutch oven over medium heat. Whisk in flour and stir constantly until roux reaches deep golden brown color, about 5-7 minutes. Do not let it burn.
03 - Add onion, bell peppers, and celery to the roux. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 additional minute.
04 - Add chicken pieces and sausage rounds to the pot. Cook for 4-5 minutes, stirring occasionally, until lightly browned.
05 - Stir in Cajun seasoning, thyme, smoked paprika, cayenne, salt, and pepper. Add tomato paste and cook for 1 minute to develop flavors.
06 - Pour in diced tomatoes, chicken broth, Worcestershire sauce, and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
07 - Remove bay leaves and adjust seasonings as needed. Ladle hot stew over bowls of white rice and garnish with chopped parsley and sliced green onions.
# Expert Advice:
01 -
- This stew tastes like a celebration in a bowl, bringing the spirit of Fat Tuesday right to your dinner table regardless of the season
- The depth of flavor develops from layers of aromatics and a proper dark roux, making every bite richer than the last
02 -
- A burnt roux cannot be saved and will make your entire stew taste bitter and acrid
- The darker your roux, the less thickening power it has, so plan accordingly if you prefer a thicker stew
03 -
- Cast iron or enameled Dutch oven holds heat most evenly for roux making
- Room temperature ingredients prevent the roux from seizing when you add liquids