Mardi Gras Chicken Sausage Stew

The first time I made this stew was actually by accident—I had half a pack of Andouille leftover from a crawfish boil and a pantry full of vegetables that needed using. That rainy Tuesday experiment turned into something my family now requests every time the weather turns even slightly chilly.

I once served this at a dinner party where everyone assumed Id spent all day cooking. Watching friends go back for third bowls while scraping their plates clean was the ultimate compliment. Now its my secret weapon for feeding hungry groups without being stuck in the kitchen.

Ingredients

• Chicken thighs: Dark meat stays tender during long simmering and absorbs all those spices beautifully
• Andouille sausage: This smoky pork sausage is non negotiable for authentic Louisiana flavor
• Holy trinity vegetables: Onion, bell pepper, and celery form the flavor foundation of Cajun cooking
• Cajun seasoning: A premade spice blend saves time but adjust the cayenne to your heat tolerance
• Tomato paste: Concentrated umami that deepens the broth color and richness
• Flour and oil: The classic roux base that thickens and adds a nutty complexity
• Chicken broth: Low sodium lets you control the salt level while building layers of flavor

Instructions

Build your roux foundation:

Heat the oil in your heavy pot over medium heat, whisk in flour, and stir constantly until it smells like toasted nuts and turns the color of a copper penny. This takes about 5 to 7 minutes and requires your full attention—burned roux tastes bitter and cannot be saved.

Soften the holy trinity:

Add your diced onion, bell peppers, and celery directly into the roux, stirring to coat everything. Cook for 5 minutes until the vegetables are softened and the onions are translucent, then stir in the garlic for just 1 minute more.

Brown the meats:

Toss in the chicken pieces and sausage rounds, cooking for 4 to 5 minutes until the chicken is no longer pink on the outside. The sausage will release some of its smoky fat into the roux, which is exactly what you want.

Wake up the spices:

Sprinkle in your Cajun seasoning, thyme, smoked paprika, cayenne if using, salt, and pepper. Add the tomato paste and stir constantly for 1 minute—the spices will bloom in the hot fat and smell incredible.

Simmer into magic:

Pour in the drained tomatoes, chicken broth, Worcestershire sauce, and bay leaves. Bring everything to a rolling boil, then reduce heat to low and let it simmer uncovered for 30 minutes while your kitchen fills with the best aromas.

Finish and serve:

Fish out the bay leaves and taste your stew—add more salt, pepper, or cayenne if needed. Ladle hot over steaming white rice and sprinkle generously with fresh parsley and sliced green onions.

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Last year my neighbor texted me at 9 pm begging for the recipe after smelling it simmering through our open windows. I brought over a container with detailed instructions, and now we swap stew variations every few months like a proper cooking club.

Rice Wisdom

White rice is traditional because it soaks up all that spiced broth without competing with the flavors. I learned to cook the rice separately rather than dumping it directly into the stew—this keeps the texture perfect for leftovers and lets everyone control their rice to stew ratio.

Heat Management

Cajun seasoning blends vary wildly between brands, so always start with less cayenne than you think you need. I once served a version so spicy that my usually heat loving brother was chugging milk straight from the carton. Better to build the heat gradually than to end up with something inedible.

Make It Your Own

The beauty of this stew is how forgiving it is with substitutions. Sometimes I add okra in the last 10 minutes for thickness, or throw in some shrimp during the final 3 minutes of cooking for a seafood twist.

• Leftovers freeze beautifully for up to 3 months
• Try swapping in turkey kielbasa for a lighter version
• A splash of hot sauce at the table brings everything together

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Theres something deeply satisfying about a one pot meal that brings this much joy to a table. Whether its Mardi Gras or just a Tuesday, this stew turns any dinner into a celebration worth gathering around.

Common Recipe Questions

→ What type of sausage works best?

Smoked Andouille sausage is traditional for its smoky, spicy flavor, but turkey sausage can be a milder substitute.

→ How do you make a roux for this stew?

Slowly cook equal parts flour and oil or butter over medium heat, stirring constantly until golden brown without burning, to develop rich flavor and thickness.

→ Can I adjust the spice level?

Yes, increase cayenne pepper or add hot sauce to intensify the heat according to your preference.

→ What side dishes pair well?

Cornbread or crusty French bread complement this stew by soaking up the flavorful broth beautifully.

→ How long should the stew simmer?

Simmer uncovered for about 30 minutes to meld flavors and develop a rich, hearty texture.

→ Is it possible to make it ahead of time?

Yes, storing the stew overnight helps deepen the flavors, making it even more delicious upon reheating.