Cajun chicken stew is the one-pot comfort food you need for chilly nights! Not to be confused with gumbo, this recipe takes the classic New Orleans trinity and combines it with traditional stew vegetables like potatoes and carrots. We're skipping the roux but not sacrificing flavor-this stew is rich, savory, and has the right amount of Cajun spices!
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My Cajun chicken and potatoes recipe is a no-fuss dish that's sure to satisfy the whole family! It's made all in one dish in less than an hour, making it a great option even for busy weeknights.
Serve it with a simple Caesar salad and buttermilk biscuits on the side for a quick and complete meal!
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📖Why My Recipe Works
- One Pot Meal- Everything cooks in one dish so the stew soaks in all the smoky and savory flavors, plus cleanup is a breeze!
- Crispy Chicken Skin- The chicken is roasted until the skin is crispy and golden.
🧾Ingredient Notes
- Chicken- I used bone-in, skin-on chicken quarters. You can also use boneless skinless chicken for a leaner option and shred it once cooked.
- Cajun Trinity- Onions, celery, and bell peppers make up the base of the stew. Chop them in equal sizes.
- Stew Vegetables- Add potatoes and carrots to make the stew more filling. You can swap the potatoes for sweet potatoes or parsnips. You can also add frozen peas at the end.
- Chicken Broth- You can also use vegetable broth.
- Tomato Paste- To thicken the stew.
- Cajun Spices- Use my homemade spice blend or buy one from the store. Just note that store-bought spice blends sometimes have too much salt. Add more cayenne if you want more heat!
- Worcestershire Sauce- Adds an umami flavor. Substitute with soy sauce or tamari for a gluten-free option.
⏲️How to Make Cajun Chicken Stew
- Pat chicken dry with a paper towel, then season with Cajun seasoning and salt on all sides. If your Cajun seasoning blend already has salt, add it lightly.
- In a large pot over high heat, cook the chicken until both sides are crispy and golden. Don't overcrowd the pan. Work in batches if needed.
- Remove the chicken and saute onion, celery, and bell pepper until softened. Add the garlic. Then, stir until the vegetables are fully coated with tomato paste and the remaining Cajun seasoning.
- While adding the chicken stock, scrape the bottom of the pot to get the caramelized bits. Add the remaining ingredients and let it simmer for a few minutes until the flavors meld together.
- Place the chicken on top of the stew and bake it uncovered for about 35 minutes, or until the chicken is golden and the vegetables are softened. Let it rest for a few minutes before serving. Garnish it with fresh green onions or parsley, then serve and enjoy!
👩🏻🍳 Expert Tip
For an extra crispy chicken skin, broil the pot for 3-5 minutes at the end of cooking.
More Easy Dinner Recipes
🌡️Storing Leftovers
Store leftover Cajun stew in an airtight container in the fridge for 3-4 days. Reheat it in a saucepan over medium heat. Add a splash of broth or water if the sauce has thickened too much.
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📖 Recipe Card
Cajun Chicken Stew
Ingredients
- 2 pounds bone in skin on chicken pieces chicken thighs, drumsticks etc
- 1 Tablespoon Cajun seasoning divided (see notes)
- 2 Tablespoons olive oil
- 1 onion diced
- 4 celery stalks diced
- 1 bell pepper diced (red or green)
- 3 cloves garlic minced
- 2 Tablespoons tomato paste
- 2 cups chicken broth
- 3 large carrots cut into large rounds
- 1 pound baby potatoes halved (quarter large ones)
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
Instructions
- Preheat oven to 400F. Sprinkle the chicken on all sides with half the Cajun seasoning and salt (light on the salt if your seasoning blend contains)2 pounds bone in skin on chicken pieces, 1 Tablespoon Cajun seasoning
- Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, work in batches if needed. Remove the chicken from the pot and set aside.2 Tablespoons olive oil
- Add onion, celery, and bell pepper. Cook for 4 to 5 minutes until the vegetables begin to soften. Add the garlic and cook for 30 seconds. Add the tomato paste and reamaining Cajun seasoning. Cook for one minute, stirring to coat the vegetables.1 onion, 4 celery stalks, 1 bell pepper, 3 cloves garlic, 2 Tablespoons tomato paste
- Add the stock, stirring, scraping the bottom of the pan to dissolve the brown bits into the liquid. Add the remaining potatoes, carrots, Worcestershire sauce and bay leaves. Bring to a simmer.2 cups chicken broth, 2 teaspoons Worcestershire sauce, 2 bay leaves, 3 large carrots, 1 pound baby potatoes
- Place the pan in oven uncovered for 35 minutes or until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened. Remove the bay leaves. Season to taste with salt and pepper.
Notes
- If your Cajun seasoning doesn't contain salt, season liberally with salt before searing.
- This recipe serves 4 to 6 people.
Equipment
- Large saute pan or dutch oven
matty says
great flavor and crispy skin