Cajun chicken sausage stew (Print version)

Savory stew blending chicken, sausage, veggies, and Cajun spices for a robust and comforting dish.

# What you need:

→ Proteins

01 - 1.1 lbs halal chicken thighs, boneless, skinless, cut into bite-sized pieces
02 - 0.55 lbs halal beef or chicken sausage, sliced

→ Vegetables

03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) diced tomatoes, drained
08 - 2 spring onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish

→ Pantry Staples

10 - 3 tbsp vegetable oil
11 - 2 tbsp all-purpose flour
12 - 3 cups chicken stock, halal-certified
13 - 1 bay leaf

→ Spices and Seasonings

14 - 2 tsp Cajun seasoning, halal-certified
15 - 1 tsp smoked paprika
16 - 0.5 tsp dried thyme
17 - 0.5 tsp dried oregano
18 - 0.25 tsp cayenne pepper
19 - Salt and black pepper to taste

→ Optional Serving

20 - Cooked white rice for serving

# Directions:

01 - Heat 2 tablespoons oil in a large heavy-bottomed pot over medium-high heat. Add halal chicken pieces and sausage slices. Sauté for 5 to 6 minutes until evenly browned on all sides. Remove meats from pot and set aside on a plate.
02 - Add remaining 1 tablespoon oil to the same pot. Sprinkle in flour while stirring constantly with a wooden spoon. Cook the roux for 3 to 4 minutes, stirring continuously, until mixture reaches a deep golden brown color and develops a nutty aroma.
03 - Add diced onion, bell pepper, celery, and minced garlic to the roux. Sauté for 4 to 5 minutes, stirring frequently, until vegetables have softened and onion becomes translucent.
04 - Stir in Cajun seasoning, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, until spices become fragrant and well incorporated.
05 - Pour in drained diced tomatoes and halal chicken stock. Add bay leaf. Bring mixture to a gentle simmer, using your spoon to scrape up any browned bits from the pot bottom for added flavor.
06 - Return browned chicken and sausage to the pot. Reduce heat to maintain a steady simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally, until stew has thickened considerably and flavors have melded together.
07 - Remove and discard bay leaf. Taste stew and adjust seasoning with additional salt or black pepper if needed.
08 - Ladle hot stew over bowls of cooked white rice. Garnish generously with sliced spring onions and chopped fresh parsley. Serve immediately while steaming hot.

# Expert advice:

01 -
  • The roux creates an impossibly silky base that coats every piece of meat and vegetable
  • One pot handles everything from searing to simmering, leaving you with minimal cleanup
  • The spice blend hits that perfect spot where warmth meets flavor without overwhelming
02 -
  • Burnt roux cannot be saved, you must start over with fresh oil and flour
  • The sauce thickens considerably as it cools, so stop simmering while it still looks slightly loose
  • Halal certification varies by brand on Cajun seasoning, so read every label carefully
03 -
  • Cast iron holds heat best for roux but any heavy bottomed pot works
  • Room temperature ingredients prevent the roux from breaking when liquids hit

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