Cajun Chicken Stew

sourceGourmet, 2004 (with modifications)


3 tbspvegetable oil
1 (3 to 3.5 lb)chicken, cut into serving pieces
2.5 tspsalt
1medium onion
1medium green bell pepper, chopped
1celery rib, chopped
3 cupswater
1/2 tspcayenne (or to taste)
3/4 cupsliced scallion greens

Roux Ingredients

1/2 cupflour
1/2 cupvegetable oil


white rice


  1. 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.
  2. 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.
  3. Add onion, bell pepper, and celery. Cook, occasionally scraping, until onion is softened, about 8 minutes.
  4. Add water to mixture, bring to a boil. Stir occasionally until roux is incorporated.
  5. 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.
  6. Serve over rice.


  1. Switch some or all of the water for chicken stock, and/or add in a cajun seasoning mix for more a punchy flavour.