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Cajun Chicken Stew

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner
Cajun Chicken Stew
Ingredients
  • 6 slices bacon, cut into 1/4-inch pieces
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 1 pinch salt
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1/3 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3 cups cold chicken broth, divided
  • 1 teaspoon Worcestershire sauce
  • 8 ounces andouille sausage, sliced
  • 2 tablespoons finely chopped green onion (white and light green parts)
  • 2 cups shredded cooked chicken breast
  • 1/4 cup finely chopped green onion (white and light green parts)
  • salt and freshly ground black pepper to taste
Instructions
1
Begin cooking the bacon in a skillet over medium heat, stirring occasionally until it reaches a crispy state, approximately 10 minutes. Transfer the cooked bacon to a bowl using a slotted spoon, reserving 2 tablespoons of the rendered fat in the pan for later use.
2
Next, return the skillet to medium heat and cook the onion, celery, and a small amount of salt until the onions start to soften, roughly 5 minutes. Add the green and red bell peppers, along with some garlic, to the skillet; cook, stirring constantly, until the vegetables are tender, around 5 minutes.
3
Now, add a small amount of vegetable oil to the onion mixture and sprinkle some flour into the pan. Cook until the flour turns a light brown color and the mixture thickens, approximately 5 minutes. Add some black pepper, paprika, oregano, and cayenne pepper to the mixture; stir everything together.
4
Pour 1/4 cup of chicken broth into the vegetable mixture and cook, stirring frequently, until everything is well combined. Scrape any browned bits from the bottom of the pan using a wooden spoon; then, add the remaining broth and Worcestershire sauce. Increase the heat to medium-high and simmer until the sauce has thickened and reduced slightly, roughly 10 minutes.
5
Reduce the heat to low. Add the andouille sausage, chicken, and reserved bacon fat to the skillet; cook until everything is hot and heated through.
6
Remove from heat, stir in some green onions, and season with salt and black pepper to taste.