If you're looking for a hearty stew rich in flavor and simple to prepare, I've got one for you… This Cajun Chicken Stew without Roux delivers deep bold flavors of traditional Cajun cooking without the hassle of making a roux. With a few pantry ingredients, you can enjoy this comforting dish in no time.
If you don't mind a little prepping ahead, this stew can be your go-to for busy nights when you're craving something homemade that's hot, comforting, healthy, and simply delicious.
This recipe was inspired by our Easy Seafood Gumbo Recipe. But, the beauty of this dish is that it cooks in a fraction of the time while also maintaining that same depth of flavor thanks to a secret ingredient. Although it's not gumbo, it's the next best thing.
Pair this one-pot Cajun chicken stew with crispy hot water cornbread, moist buttermilk cornbread, or crunchy crackers.
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Ingredients
With this recipe, each ingredient plays a crucial role in building layers of flavors from the sauteed aromatics to the tender chicken. These pantry staples and fresh ingredients create a flavorful stew you'll want to dig your teeth into. Here's what you'll need:
- Chicken drummettes
- Large raw shrimp
- Chicken broth
- Tomato paste
- Chicken smoked sausage or Cajun-style andouille sausage
- All-purpose flour
- Green bell pepper
- Small onion (sweet or yellow)
- Garlic cloves
- Avocado oil
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Smoked paprika
- Gumbo file
Ingredient Notes
Chicken broth and gumbo file are the "secret ingredients" that add flavor at the start.
You can substitute the seasonings listed above for your favorite store-bought Cajun seasoning blend.
Slice the sausage diagonally and place them in the oven to brown slightly. Or, sear them in the same skillet, but I find it faster to brown them in the oven while searing the chicken and sauteing the vegetables.
See the recipe card for quantities.
How to Make Cajun Chicken Stew Without Roux
Making this dish is so simple. With just a few simple steps you'll be on your way to making a delicious stew that feels like it has been simmering all day. Let's get into it:
- Season and sear chicken until golden brown then place on a clean plate
- Add onion, bell pepper, and garlic to same pot and saute until softened and onions are translucent
- Add tomato paste and saute for a few extra minutes
- Pour in chicken broth, seared chicken and browned sausage
- Bring to a medium boil then simmer add in shrimp towards the end of the cooking time
Variations
This is a great dish for adding some of your favorite ingredients.
- Seafood Lover: Add crab, lobster, or scallops in the last few minutes to make it reminiscent of gumbo.
- Spice Level: Sprinkle in cayenne pepper or red pepper flakes for added heat.
- Andouille: Toss in slices of andouille sausage if those are your favorite for more smokiness and added flavor.
Equipment
I used my Dutch Oven for this recipe, but any heavy bottom pot will work perfectly.
Storage and Reheat
Store
Place any leftovers in an airtight container with a tight-fitting lid. Store in the fridge for up to 3 days.
Reheat
To reheat, add to a pot and simmer on the stove-top until hot.
Top Tips
- Chop your vegetables and season the chicken in advance to save time on busy weeknights.
- Sauté the vegetables and brown the chicken first to build a deeper flavor before simmering the stew.
- Let the stew simmer for at least 1 hour to allow the flavors to meld together for the best taste.
- Add shrimp or other seafood in at the last 15 minutes of the cooking time.
- Taste test and add more seasoning as needed.
How to Prep in Advance
To save time during busy weeknights, prepare this dish over the weekend. It's even better the next day.
Or, chop your vegetables, de-vein your shrimp, season the chicken drummettes, and slice and brown the sausage the night before. Then, store them separately in storage containers or ziploc baggies and place everything in the fridge. That way, when you're ready to cook, you just need to add everything to the pot and simmer.
FAQ's
Yes, this stew freezes well. Let it cool completely, then store it in an airtight container for up to 3 months. When you’re ready to serve, thaw overnight in the fridge and reheat on the stovetop.
No, anu heavy-bottomed pot will work just fine to achieve great results.
Tomato paste is a great thickening agent for this stew. Adding it early in the cooking process and letting it saute with the vegetables, helps build a rich base while naturally thickening the broth. The paste also deepens the flavor.
Related Recipes
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📖 Recipe
Cajun Chicken Stew without Roux
Cajun Chicken Stew without RouxEquipment
- 1 Dutch Oven or heavy bottom skillet
- 1 Cutting board
- 1 Chef's knife and/or paring knife
- 1 can opener
- 1 Baking sheet optional for browning sausage
Ingredients
- 2-½ lbs chicken drummettes (or party wings)
- 1-⅕ lbs raw shrimp (You'll need to devein your shrimp even if the packaging indicates already deveined.)
- 61 oz chicken broth (1-32 oz box AND 2-14.5 oz cans)
- 12 oz smoked chicken sausage (4 links or Cajun-style chicken andouille sausage cut diagonally)
- ½ cup onion (½ large onion or 1 small onion chopped)
- ½ cup green bell pepper (chopped)
- 3 cloves garlic (chopped)
- 3 tablespoon avocado oil (or grapeseed oil)
- 3 tablespoon tomato paste
Seasoning for Chicken
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- ½ tablespoon kosher salt
- 1 teaspoon black pepper
Seasoning for Stew
- 1-½ tablespoon gumbo file
- ½ tablespoon garlic powder
- ½ TBSP onion powder
- 1-½ teaspoon kosher salt
Instructions
Prep
- Slice the chicken sausage on a bias (diagonally) and set aside.
- Chop the onion, bell pepper, and garlic and set aside. If you have a vegetable chopper, use that instead of a knife it's much faster.
- De-viein the shrimp and wash them thoroughly under cool water. Pat them dry with paper towels and set aside. To de-vein, remove the digestive tract that runs alongside the top and under belly of the shrimp using a paring knife or steak knife. THIS IS A MUST.
Brown Chicken
- Wash the chicken drumettes and pat them dry thoroughly with paper towels to absorb any excess moisture. Then, season with garlic powder, onion powder, kosher salt, black pepper, and smoked paprika. Gently massage seasoning into the drummettes. Lightly coat the seasoned chicken with all-purpose flour and massage it into drummettes.
- Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the floured chicken to the pot and brown for about 6 minutes or so. Flip the chicken over and brown for an additional 6 minutes. Remove the chicken onto a clean plate and set aside.
Brown Sausage
- Lay the sliced sausage on a baking sheet lined with foil or parchment paper and place them in a preheated oven at 375°F for 8–10 minutes, or until browned - do not overcook. Remove them from the oven and set aside.
Saute Vegetables
- Lower the heat to medium. In the same pot, add the chopped green bell pepper, onion, and garlic. Cook for 3-4 minutes until softened.
- Stir in the tomato paste allowing it to cook for 2-3 minutes and blend with the vegetables to enhance the flavor and thicken the stew.
Pour in the Broth
- Gradually add the chicken broth to the pot, stirring to combine. Then, add the browned chicken drummettes back to the pot along with the browned sausage, garlic powder, onion powder, kosher salt, smoked paprika, and gumbo file. Bring the mixture to a gentle boil then simmer. From the gentle boil to the simmer the total cooking time is 1 hour.
Add the Shrimp
- In the last 15 minutes of cooking, add the cleaned raw shrimp to the stew and stir gently.
- Serve with cornbread or crackers for a cozy and satisfying dinner.
Notes
-
Chop your vegetables and season the chicken in advance to save time on busy weeknights.
-
Sauté the vegetables and brown the chicken first to build a deeper flavor before simmering the stew.
-
Let the stew simmer for at least 1 hour to allow the flavors to meld together for the best taste.
-
Add shrimp or other seafood in at the last 15 minutes of the cooking time.
-
Taste test and add more seasoning as needed.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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