Mardi Gras Chicken Sausage Stew (Printable)
A hearty Cajun stew with chicken, smoked sausage, vegetables, and spiced broth for an unforgettable meal.
# What You’ll Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 oz smoked Andouille sausage, sliced into 1/2-inch rounds
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 1 red bell pepper, diced
06 - 3 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 1 (14.5 oz) can diced tomatoes, drained
→ Spices & Seasonings
09 - 2 tbsp Cajun seasoning
10 - 1/2 tsp dried thyme
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper (optional)
13 - Salt and black pepper, to taste
14 - 2 bay leaves
→ Liquids
15 - 4 cups low-sodium chicken broth
16 - 2 tbsp tomato paste
17 - 2 tbsp Worcestershire sauce
→ Roux
18 - 1/4 cup vegetable oil or unsalted butter
19 - 1/4 cup all-purpose flour
→ Garnishes
20 - 2 tbsp fresh parsley, chopped
21 - 3 green onions, thinly sliced
22 - Cooked white rice, for serving (about 6 cups)
# How-To Steps:
01 - Prepare all vegetables and meats as directed. Dice onions, bell peppers, and celery. Mince garlic. Cut chicken into 1-inch pieces. Slice sausage into 1/2-inch rounds.
02 - In a large Dutch oven or heavy pot, heat the oil or butter over medium heat. Whisk in the flour to make a roux, stirring constantly until it turns a deep golden brown, about 5–7 minutes—do not let it burn.
03 - Add the onion, bell peppers, and celery. Sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
04 - Add the chicken and sausage to the pot; cook for 4–5 minutes, stirring occasionally, until lightly browned.
05 - Stir in the Cajun seasoning, thyme, paprika, cayenne (if using), salt, and pepper. Add the tomato paste and cook for 1 minute.
06 - Add the diced tomatoes, chicken broth, Worcestershire sauce, and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
07 - Remove bay leaves. Taste and adjust seasonings as needed. Serve the stew hot over bowls of white rice. Garnish with parsley and green onions.
# Expert Advice:
01 -
- The roux gives you that deep, restaurant quality flavor without hours of stirring
- Its a complete meal that feeds a crowd with almost zero effort
02 -
- The roux will keep thickening as the stew cools, so dont panic if it looks slightly thin while simmering
- This actually tastes better made a day ahead when the spices have had time to really mingle
03 -
- Cook your rice with a pinch of salt and a small pat of butter for extra flavor
- Keep some warm French bread nearby for sopping up the last drops