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:
- 2 teaspoons olive oil
- 3 links nitrate-free chicken chorizo, cut into chunks
- 1½ pounds skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 cup chopped onion
- 1 bell pepper, chopped
- ½ cup thinly sliced celery
- 1½ teaspoons Cajun/Creole seasoning
- 5 garlic cloves, minced
- 1 cup low sodium chicken stock
- 1½ cups chopped tomatoes
- Heat oil in large pot. Add sausage and saute until browned on all sides. Remove sausage from pan with a slotted spoon; drain on paper towels. Add chicken pieces; sauté 4 minutes until lightly browned on all sides. Add onion, bell pepper, celery, Cajun seasoning and garlic; sauté for 4-5 minutes or until vegetables are tender, stirring occasionally. Add stock and tomatoes; bring to a boil. Return sausage to pan; reduce heat to medium-low, and simmer 6 minutes, stirring occasionally. Serve over steamed brown rice.