Cajun Chicken Stew with Mushrooms (Make-Ahead Friendly)
Sneak Preview: This Cajun Chicken Stew features juicy chicken, colorful veggies, and a rich, dark roux. Simmer it low and slow for comforting Louisiana flavor—especially good the next day.
As an Amazon Associate, I earn from qualifying purchases.
The messiest pages in my 3-ring binder of favorite recipes are those for make-ahead entrees. I couldn’t live without them. How about you? Cajun Chicken Stew with Mushrooms only improves as it rests in the fridge.
No worries if you want to eat it immediately. Please do so.
Shared & Loved
I am making this dish for a second time today. Just forgot to print it out the first time. This was soooo good that all my family loved it, and it is very rare I can please both dad and kids at the same time. There was not a drop left.” —VIOLET
Ingredients and Substitutions
- CHICKEN: Use a cut-up whole chicken for variety and homemade broth options. Boneless skinless thighs or breasts also work well. Remove skin for the best texture.
- OIL: Any neutral oil works for the roux and browning. Vegetable or canola oil resists burning better than butter.
- FLOUR: All-purpose flour is best for roux. Gluten-free flours like almond or rice flour can be used, but the texture may be grainier.
- ONIONS & CELERY: Fresh or frozen diced onions work fine. Celery is key—don’t skip it.
- BELL PEPPERS: Use a mix of red and green for a pop of color and authentic Cajun taste.
- GARLIC: Fresh is best, but jarred garlic is fine in a pinch.
- MUSHROOMS: Baby Bellas (quartered or sliced) hold up better than white mushrooms.
- CARROTS: Baby carrots are convenient and eliminate the need for a separate side.
- SEASONINGS: Cayenne, hot sauce, seasoned salt, and Worcestershire create classic Cajun heat. Adjust to your preference.
Step-by-Step Instructions
① Brown the chicken: Season and sear chicken in oil until golden on both sides; remove to a plate
② Make the roux: Add remaining oil and flour; stir constantly until deep golden brown and smooth
③ Sauté the veggies: Add onions, celery, peppers, and garlic; cook until softened and fragrant
④ Add broth and ingredients: Stir in hot broth, mushrooms, carrots, seasonings, and browned chicken
⑤ Simmer and finish: Cover and simmer until chicken is tender; discard bay leaf, add parsley, and serve over rice
Cajun Chicken Stew Recipe with Mushrooms
Ingredients
- ¼ cup (50 g) vegetable oil (divided, 1 T for frying the chicken and 3 T for making the roux)
- 1 (870 g) cut-up chicken or 5-6 chicken breasts or boneless, skinless thighs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons (13 g) vegetable oil
- ½ cup (60 g) all-purpose flour
- 1-1/2 cups (225 g) chopped onions
- 1-1/2 cups (338 g) chopped celery
- 1 cup (175 g) chopped green bell peppers
- ½ cup (88 g) chopped red bell peppers
- 1-2 cloves chopped garlic
- 2-1/2 cups (568 g) hot chicken stock
- 8 ounces (227 g) fresh baby bellas or white button mushroom, sliced
- ¼ pound (113 g) baby carrots
- 1 bay leaf
- ¼ teaspoon cayenne pepper
- 2 teaspoons Worcestershire sauce
- 2-3 drops Louisiana hot sauce
- ½ teaspoon seasoned salt
- Parsley for garnish or chop and add for fresh flavor
Instructions
- Brown Chicken: In a large pot, heat 1 tablespoon of oil. Season 1 (870 g) cut-up chicken or 5-6 chicken breasts or boneless, skinless thighs with ½ teaspoon salt and ¼ teaspoon pepper. Brown on both sides and set aside.
- Make the Roux: Pour remaining oil (3 tablespoons) and 1/2 cup (60 g) all-purpose flour into the pot. Stir constantly over medium heat until dark butterscotch in color. (If necessary, add an additional tablespoon of flour to make it come together.)
- Add Veggies: Stir in 1-1/2 cups (225 g) chopped onions, 1-1/2 cups (338 g) chopped celery, 1 cup (175 g) chopped green bell peppers, 1/2 cup (88 g) chopped red bell peppers, and 1-2 cloves chopped garlicto the roux. Cook until softened, 5-7 minutes.
- Build the Stew: Gradually add 2-1/2 cups (568 g) hot chicken stock while stirring. Return chicken to the pot along with 8 ounces (227 g) fresh baby bellas or white button mushroom, sliced, 1/4 pound (113 g) baby carrots, 1 bay leaf, 2 teaspoons Worcestershire sauce, 2-3 drops Louisiana hot sauce, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon seasoned salt.
- Simmer: Cover and cook over low heat for 45-60 minutes or until the chicken is tender.
- Finish & Serve: Remove bay leaf and add chopped parsley. Serve over cooked rice or refrigerate overnight for boosted flavor.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
- Can I make it ahead?
- Yes! The flavor improves after 24 hours in the fridge.
- Can I freeze it?
- Yes. Cool completely, then freeze in airtight containers for up to 3 months.
- Can I use pork or shrimp instead of chicken?
- Yes. Pork shoulder works well. Add shrimp in the last 5 minutes of simmering.
What can I serve with this recipe?
- The sauce makes a deliciously rich and silky gravy best enjoyed over a pile of long-grain rice. Try mashed cauliflower or riced cauliflower as a low-carb alternative.
- Round out the menu with a good loaf of homemade French bread or Pan Cubano to sop up the gravy.
Final Thoughts:
Just like gumbo, this dish shines brightest the next day. It’s my go-to when I need a warm and reliable meal that feeds a crowd or just makes a weeknight feel special. It’s one of those stews that tells you to slow down, ladle up, and let the spices do the talking.
More chicken recipes:
- Never-Fail Chicken and Dumplings
- Breaded Chicken Tenders with Rosemary and Parmesan
- Easy Cilantro Pizza with Chicken
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.