Warm, hearty, and full of Louisiana flavor, this Classic Chicken Stew is comfort food at its finest. Made with a rich roux, tender chicken, smoky andouille sausage, and a medley of peppers, onions, and celery, every spoonful brings depth and tradition to the table. Simmered low and slow, this stew is served over hot rice and finished with fresh herbs for a soul-satisfying dish the whole family will love. Perfect for weeknight dinners or cozy gatherings.
Classic Chicken Stew
Makes about 6 servings
Ingredients
- 1 cup vegetable oil
- 1¼ cups all-purpose flour
- 8 cups hot water
- 1 (4- to 5-pound) whole chicken, cut into 8 sections
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 2 tablespoons minced garlic
- 2 dried bay leaves
- 1 (14-ounce) package andouille sausage, sliced into ¼-inch-thick half-moons
- 1 cup sliced green onion
- ¼ cup Worcestershire sauce
- 1 teaspoon Creole seasoning
- 1 teaspoon kosher salt
- Hot cooked rice, to serve
- Garnish: fresh parsley leaves, fresh celery leaves,
- Creole seasoning
Instructions
- In a large Dutch oven or large deep cast-iron skillet, heat oil over medium-high heat. Add flour, and whisk vigorously until combined and mixture is smooth. Reduce heat to low, and cook, stirring constantly with a flat-bladed spoon and scraping bottom of pot, until mixture resembles the color of peanut butter, 15 to 20 minutes. (As roux darkens, become increasingly vigilant about stirring.)
- Gradually add 8 cups hot water to roux, whisking until combined and smooth. Add chicken, bell peppers, yellow onion, celery, garlic, and bay leaves. Increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until chicken is tender, about 45 minutes. Remove chicken from pot, and let cool enough to handle.
- Stir andouille, green onion, Worcestershire, Creole seasoning, and salt into vegetable mixture. Simmer, stirring occasionally, until thickened and bubbly, about 30 minutes.
- Shred chicken, discarding skin and bones. Stir meat into stew. Discard bay leaves. Serve with rice. Garnish with parsley, celery leaves, and Creole seasoning, if desired.
