| source | Gourmet, 2004 (with modifications) |
| cookTime | 35 |
| prepTime | 75 |
Cajun Chicken Stew
Ingredients
| 3 tbsp | vegetable oil |
| 1 (3 to 3.5 lb) | chicken, cut into serving pieces |
| 2.5 tsp | salt |
| 1 | medium onion |
| 1 | medium green bell pepper, chopped |
| 1 | celery rib, chopped |
| 3 cups | water |
| 1/2 tsp | cayenne (or to taste) |
| 3/4 cup | sliced scallion greens |
Roux Ingredients
| 1/2 cup | flour |
| 1/2 cup | vegetable oil |
Accompaniment
| white rice |
Directions
- Heat 3 tbsp oil over fairly high heat. Pat chicken dry, sprinkle with salt. Brown chicken in 4 batches, about 5 minutes a batch, transferring to a bowl when done.
- To make the roux, add 1/2 cup oil to a pot, and stir in 1/2 cup flour. Cook over moderately low heat, using a flat metal or wooden spatula to scrape (not stir) back and forth constantly to ensure roux doesn’t burn. Cook until roux is a milk chocolate colour, 10 to 20 minutes.
- Add onion, bell pepper, and celery. Cook, occasionally scraping, until onion is softened, about 8 minutes.
- Add water to mixture, bring to a boil. Stir occasionally until roux is incorporated.
- Add chicken and any juices accumulated in bowl. Simmer, partially covered, until chicken is fully cooked, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste.
- Serve over rice.
Notes
- Switch some or all of the water for chicken stock, and/or add in a cajun seasoning mix for more a punchy flavour.