Cajun Stew

I hope everyone had a great Thanksgiving! I am still organizing my pictures from Thanksgiving and hope to post some of the recipes we made this year soon. Until then, here is a dish I made right before the holiday season began!

This dish is inspired by jambalaya, because I never have the ingredients on hand to actually make jambalaya. I mean, who has andouille sausage in their fridge at any given time? I usually have chicken, a variety of vegetables, and rice (dried or occasionally cooked), so here is my throw it all in version, also known as Cajun Stew! Feel free to change up the vegetables depending on what’s in your fridge at the time.

RECIPE: Cajun Stew 
Makes 4-6 Servings 

Cutting Boards

1 Onion
2 Carrots
4 Small Green Peppers
1/2 a pack of Chicken
Cajun Spice Mix
Leftover Rice
Canned Tomato Puree

1) Chop up the onion and add it to the preheated pot, stir it occasionally.
2) Chop the carrots into half coins and add to the onion.
3) Chop up and add the green peppers to the pot as well, stirring to mix.
4) Scoot the vegetables to the outside of the pan.
5) On a plastic cutting board, chop up the chicken into small pieces  and begin cooking in the center of the pot. As the chicken cooks season with the Cajun spice mix, I used about a tablespoon I think. Cover the pot for a bit.
6) Mix the chicken and vegetables together, ensuring that everything is evenly coated in seasoning. There should be some liquid from the vegetables in the bottom of the pot.
7) Break up the leftover rice into the pot, stirring until fully combined.
8) Pour in some pureed tomato into the pot until everything is covered.
9) Stir and bring to a simmer, letting all the flavors combine and mellow. If needed, add a bit more spice mix now.
10) Serve warm into bowls with spoons.

This spicy chicken and rice stew is spicy and filled with vegetables. It is absolutely delicious and one of the only ways my husband will eat rice! It reheats well for leftovers the next day as well.


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