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:
Maryland Style Crab and Shrimp Gumbo
Gluten-Free Crawfish and Crab Gumbo
Cajun Chicken Sausage Gumbo Stew
- 2 teaspoons olive oil
- 3 links nitrate-free chicken chorizo cut into chunks
- 1 1/2 pounds skinless boneless chicken thighs, cut into bite-sized pieces
- 1 cup chopped onion
- 1 bell pepper chopped
- 1/2 cup thinly sliced celery
- 1 1/2 teaspoons Cajun/Creole seasoning
- 5 garlic cloves minced
- 1 cup low sodium chicken stock
- 1 1/2 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.
Cajun food is just so insanely flavorful – it’s the best! I’m sure this gumbo would warm me up on these cold days!
I couldn’t agree more Joanne – my boys love all different kinds of Cajun and Creole food! Always so rich in flavor and spicy.
We love Cajun food and would love to visit Louisiana one day. This gumbo stew looks so flavorful and comforting for a cold day like today.
Kelly – hope you have a chance to visit Louisiana to taste real Cajun food – it’s a fun place to visit and the people are really friendly too.
This looks and sounds amazing. I could make this to,take,to a Fat Tuesday pot luck I’m having at work. I’d love it if you shared this with us at What’d You Do This Weekend.
Have a great week,
Lydia (The Perfect Pantry) says
I’m afraid I’d add quite a bit of hot sauce to this, but only for myself! I fell in love with Cajun cuisine on my first visit to New Orleans, too. The food was such a wonderful curprise. I’ve been cooking some of my New Orleans favorites, like jambalaya, ever since.
Lydia – I love hot sauce in this myself ;). Ever since we visited Louisiana, our family loves Cajun and Creole style cooking!