Cajun Chicken Stew Recipe with Mushrooms

A hearty make-ahead chicken stew with Cajun flair! This one-pot meal starts with a rich roux, is packed with vegetables, and finishes with tender chicken in a flavorful broth. Serve over rice and enjoy leftovers even more.

5 servings

Prep Time 30

Cook Time 1

Total Time 1 30

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 (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 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 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 chopped onions, 1-1/2 cups chopped celery, 1 cup chopped green bell peppers, 1/2 cup 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 hot chicken stock while stirring. Return chicken to the pot along with 8 ounces fresh baby bellas or white button mushroom, sliced, 1/4 pound 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

Whole chicken or pieces? I often use a whole chicken, but boneless breasts or thighs work just as well. I recommend removing the skin since it gets soggy. If you use a whole chicken, save the back and wings to make broth—just simmer them with a little salt and pepper.

Nutritional Information