Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 lbs chicken (chicken legs and boneless, skinless chicken thighs)
• Cajun seasoning (season heavily), according to taste
• Garlic powder, according to taste
• Cayenne pepper, according to taste
• Garlic and herb seasoning, according to taste
• Worcestershire sauce, according to taste
• Mild hot sauce, according to taste
• Olive oil (for browning)
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 12 cups water or chicken stock
• 1 ½ cups dark roux
• 1 link smoked sausage (optional)
• 1 tsp dried parsley
• 1 tsp Cajun seasoning
• 1 tsp black pepper
• 2 potatoes, peeled and chopped
• Boiled eggs (optional)

Method

1. Season the chicken heavily and brown it in olive oil in a heavy-bottomed pot, then remove it.
2. Sauté the onion and bell pepper in the same pot, scraping up the browned bits, add the garlic, and cook until fragrant.
3. Pour in the water or stock and stir in the dark roux, then simmer for 30 minutes to an hour.
4. Return the chicken to the pot with the smoked sausage if using, and season with the parsley, Cajun seasoning, and black pepper.
5. Simmer on low, adding the potatoes and boiled eggs near the end, until the stew is thick and flavorful.
6. Serve the stew ladled over rice.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).