![]() The ingredients are so simple but the stew is delicious.I am going to do a meatball stew this weekend for the first time, I have made other stews just not meatball.įor the meat I had got one of those stupid cheap ($28 for 18lb) imported Albertsons briskets and cut it up for ground meat. I love the down home simplicity of this dish! I served in a bowl with a big heap of basmati rice (also made with stock). ![]() Good stuff! I used one can of stock and one can of water and added a generous amount of cayenne and a dash of Tabasco at the end. Nevertheless, red wine suits the recipe exceptionally as well. It was really very nice and went nicely with white chilled wine. Next time I'll try this with a whole chicken. Mine took over 20 minutes and at first seemed frothy, but ended up yummy. As far as making the roux, it seems like it takes awhile (I kept doubting and wanting to stop) but just keep going until you get a milk chocolate color. I wasn't able to get a whole chicken, so I used chicken breasts and ended up shredding the chicken and that worked out fine. Regarding the previous review.there is no way you can make this recipe without the cayenne so I don't think it's fair to rate it without having used cayenne. I really enjoyed this recipe! It was easy to make, yet took enough time to feel like I was putting "love" into making it. Until I made it myself and found out how dull it is. I thought that the other reviews that called this "dull" were a little harsh. But if you're looking for a good gumbo-type stew recipe, this is NOT the one to go with. If your Mom made this for you when you were a kid, it might bring back pleasant memories. Unless you're from Cajun Country, do not expect much. Boy was I missing it! Every time she cooked it she'd tell my friend to invite me to dinner! Thanks for the recipe. Altered the seasonings just a little but this is the chicken stew my friends mom in New Orleans used to make. If you're looking for a gumbo type meal this isn't it. I think you could add just about any thing to this and it would be yummy, albeit maybe not cajun traditional. I added a lot of cayenne as well as some red potatoes and sausage. The instructions were clear and relatively easy (I think I could make gravy now that I can make roux). I don't cook - but as an experiment, I made dinner tonight. I haven't made this yet but it sounds close to how I was taught to make this.And it is not ment to be a gumbo it a stew with a roux! Yum,yummy! Five forks from me Cooked the roux till it was color of dark peanut butter. Really enjoyed this chicken stew (wasn't expecting a gumbo). This is a deceptively simple recipe, analogous to Don Link's smothered pork roast over rice from "Real Cajun" cook book. Recreated the meal that I get from delivered. This is a great recipe Cajun Chicken Stew, had fun making it over the weekend. Now a hearty big event gumbo will have chicken, sausage, shrimp, crab legs, turkey necks, gizzards, hot sausage, and more seafood including okra and/or filé with local spice and herbs. Growing up at the very least gumbo will have chicken, sausage, shrimp and crab legs with or without filé and/or with or without okra. Honestly i never experience gumbo with one or two proteins until I visited restaurants in adulthood. I would add black pepper and Cajun seasoning and other spices and herbs. This recipe is a Louisiana Stew Chicken recipe not Gumbo. I was born and raised in New Orleans with deep African, Creole, and Cajun roots. I know this post is old but I could not leave without making a comment. ![]() Stir in cayenne, scallion greens, and salt to taste and serve over rice. ![]() (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Step 3Īdd water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes. Step 2Īdd enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl. Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking.
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