Spicy Cajun Chicken and Andouille Sausage Stew

Spicy Cajun Chicken and Andouille Sausage Stew

Name: Spicy Cajun Chicken and Andouille Sausage Stew
Total time: 175 min
Ingredients: 900g boneless, skinless chicken thighs; 2 1/2 teaspoons Cajun seasoning, divided; 1/2 teaspoon garlic powder; 240ml vegetable oil, divided; 450g smoked andouille sausage, cut into 2.5cm pieces; 160g all-purpose flour; 1 large white onion, finely chopped; 1 large green bell pepper, finely chopped; 1 jalapeno pepper, seeded and chopped; 2 stalks celery, finely chopped; 3 cloves garlic, minced; 1 teaspoon kosher salt; 1.4 liters chicken stock; 2 bay leaves; 1 teaspoon black pepper; 15ml Worcestershire sauce; 10g hot sauce, or to taste; 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme); 450g sliced okra; Cooked rice for serving; Sliced green onions for serving

Indulge in the robust flavors of this spicy Cajun chicken and andouille sausage stew, made with a rich, dark roux and served over steaming hot rice. A comforting Cajun classic with a kick!

175 min

easy

879kcal

calories

53g

carbohydrates

178mg

cholesterol

55g

fat

fiber

45g

protein

11g

saturated fat

1459mg

sodium

sugar

unsaturated fat

Dinner Entree Soup Cajun

Ingredients

900g boneless, skinless chicken thighs

2 1/2 teaspoons Cajun seasoning, divided

1/2 teaspoon garlic powder

240ml vegetable oil, divided

450g smoked andouille sausage, cut into 2.5cm pieces

160g all-purpose flour

1 large white onion, finely chopped

1 large green bell pepper, finely chopped

1 jalapeno pepper, seeded and chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

1 teaspoon kosher salt

1.4 liters chicken stock

2 bay leaves

1 teaspoon black pepper

15ml Worcestershire sauce

10g hot sauce, or to taste

2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme)

450g sliced okra

Cooked rice for serving

Sliced green onions for serving

Directions

Step 1

Preheat the oven to 165 degrees C (325 degrees F). Place the chicken in a baking dish and sprinkle with 1 teaspoon of Cajun seasoning and garlic powder. Cover with foil.

Step 2

Bake in the preheated oven until the chicken is no longer pink at the center and the juices run clear, 50 to 60 minutes. Allow to cool slightly and shred the chicken into 2.5 to 5cm pieces. Set aside.

Step 3

Meanwhile, add 30ml of oil and the sausage to a large Dutch oven over medium-high heat. Cook, stirring occasionally, until the sausage is browned, about 5 minutes. Remove the sausage using a slotted spoon to drain on paper towels; set aside. Reserve the drippings in the pot.

Step 4

Reduce the heat to medium-low. Add the remaining oil to the pot and whisk in the flour. Cook, stirring often, until the roux is dark brown, about 1 hour.

Step 5

Add the onion, peppers, celery, garlic, and salt to the roux. Increase the heat to medium-high and cook, stirring constantly, until the vegetables are tender, about 5 minutes. Stir in the remaining Cajun seasoning, stock, bay leaves, black pepper, Worcestershire sauce, hot sauce, and thyme, and bring to a boil, stirring occasionally. Add the reserved chicken and sausage, reduce the heat to medium-low, and simmer for 20 minutes.

Step 6

Stir in the okra and cook for an additional 20 minutes. Serve with hot cooked rice and green onions.