Today’s recipe for Cajun Chicken Sausage Gumbo Stew is full of New Orleans flavors. Add a little hot sauce if you like and serve with steamed rice and a green salad for a complete meal.
Can you tell I like Cajun food? This all started eight years ago when my family went to Louisiana for the Cal Ripkin 10-year old World Series. I still have fond memories of that trip and all the great food we ate. Ever since, our family has loved gumbo, jambalaya, and etouffee.
Today’s recipe is a mix between a gumbo and a stew. The flavors are gumbo-like, but I opted not to thicken it with any flours, so I left it soupy.
Braising chicken is one of the easiest meals to make during the weekday, and oh so good on a cold winter day. I like using boneless chicken thighs because they don’t dry out as easily as breast meat and reheats nicely. Fresh chicken chorizo sausage (without preservatives) adds great flavor with all its spices. If you can find andouille sausage, that’s more authentic (it’s also spicier).
All you need is some steamed brown rice, a simple green salad and a little hot sauce on the side if you like.
Here are more New Orleans inspired recipes: