This hearty Cajun classic is kind of like a very thick chicken and sausage gumbo but without the sausage. It’s also very similar to our chicken fricassée recipe, except it uses a traditional roux to thicken itself. Great on a cold winer’s night or all year round, this “rice and gravy” dish is easy on the pocketbook and sure to please.
Old-Fashioned Chicken Stew
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Old-Fashioned Chicken Stew
Ingredients:
1 chicken, cut into pieces*
2 tablespoons vegetable oil
2 heaping tablespoons flour
1 large onion, finely chopped
1 small bell pepper, finely chopped
1 stalk celery, finely chopped
4 cups water (or chicken stock, or combination of the two)
Cajun/Creole seasoning of choice (i.e. Tony Chachere’s or Slap Your Mama)
Green Onions, chopped (optional, for garnish)
* I usually remove the skin from the chicken pieces (except for the wings, of course) for a less greasy gravy.
Directions:
Season the chicken generously with Cajun/Creole seasoning, brown it in the oil, and then remove it to a plate. Make a roux by adding flour to the pot and stirring until brown. Add the trinity (onions, bell pepper and celery) and cook until tender. Add the chicken back to the pot (along with any drippings that collected on your plate) and add your water or stock. Simmer for about an hour and a half or until very tender. Stir occasionally as the stew thickens to prevent burning and add liquid if needed to keep desired consistency. Serve over cooked rice. Garnish with green onions, if desired.
This recipe is courtesy of Dandy Don’s LSU Sports News - https://www.dandydon.com/recipe/old-fashioned-chicken-stew/