Mardi Gras Chicken Sausage Stew

The smell of roux cooking always takes me back to my friend Breaux's kitchen in Baton Rouge, where jazz played from a portable radio and he stirred flour and oil with the patience of a man who knew good things couldn't be rushed. That afternoon, watching that humble mixture transform into something dark and fragrant, taught me that the best Cajun cooking is about willingness to stay present and attentive.

Last Fat Tuesday, I made a triple batch for my apartment mates and watched two people who claimed they didnt like spicy food go back for thirds. The roux had turned perfectly mahogany that day, and something about the way the vegetables softened into that dark base created magic.

Ingredients

• 1 lb boneless skinless chicken thighs: Thighs stay tender through long simmering and have enough fat to keep the stew rich
• 12 oz smoked Andouille sausage: The smokiness is essential andouille adds depth that regular sausage simply cannot provide
• 1 large yellow onion: Dice it evenly so it melts into the roux and creates that classic Cajun flavor base
• 1 green bell pepper and 1 red bell pepper: The combination adds both visual appeal and slightly different sweet pepper notes
• 3 celery stalks: This completes the holy trinity of Cajun cooking alongside onion and bell pepper
• 4 garlic cloves: Mince them fresh because powdered garlic never quite does justice to a stew like this
• 1 can diced tomatoes: Drain them well so they add body without making the stew too thin
• 2 tbsp Cajun seasoning: Make your own or buy a good brand because this blend carries the dish
• 1/2 tsp dried thyme: Earthy and subtle it balances the heat and adds that slow-cooked depth
• 1/2 tsp smoked paprika: Reinforces the smoky notes from the andouille
• 1/4 tsp cayenne pepper: Optional but recommended if you like that gentle hum of heat in the background
• Salt and black pepper: Taste at the end because the sausage and seasoning bring plenty of salt already
• 2 bay leaves: Classic aromatics that quietly deepen the flavor while they simmer
• 4 cups low-sodium chicken broth: Low-sodium lets you control the salt level since the sausage and Cajun seasoning are already salty
• 2 tbsp tomato paste: Concentrated tomato flavor that adds richness without overpowering the spices
• 2 tbsp Worcestershire sauce: Umami and subtle sweetness that rounds everything out
• 1/4 cup vegetable oil or butter: Butter adds more flavor but oil is more traditional for a dark roux
• 1/4 cup all-purpose flour: Combined with fat this becomes the thickener that gives the stew its silky body
• 2 tbsp fresh parsley and 3 green onions: Fresh garnish that brightens the rich stew and adds color contrast
• 6 cups cooked white rice: The traditional vessel that soaks up that spiced broth perfectly

Instructions

Build your roux foundation:

Heat the oil or butter in a large Dutch oven over medium heat then whisk in the flour. Stir constantly and patiently until the mixture turns deep golden brown and smells nutty about 5 to 7 minutes. This is the most important step so dont walk away or let it burn.

Add the holy trinity:

Throw in the onion bell peppers and celery. Sauté for about 5 minutes until the vegetables soften and start to become fragrant. Stir in the garlic and cook for just one minute more so it doesnt turn bitter.

Brown the meats:

Add the chicken pieces and sliced sausage to the pot. Cook for 4 to 5 minutes stirring occasionally until the chicken is lightly browned on the outside. Dont worry about cooking it through completely since it will finish in the simmer.

Bloom the spices:

Stir in the Cajun seasoning thyme smoked paprika cayenne salt and pepper. Add the tomato paste and cook for about 1 minute stirring constantly to wake up all those spices and toast the tomato paste slightly.

Simmer into stew:

Pour in the drained tomatoes chicken broth Worcestershire sauce and drop in the bay leaves. Bring everything to a boil then reduce heat to low and let it simmer uncovered for 30 minutes. Stir occasionally and watch as it thickens into something luxurious.

Finish and serve:

Fish out and discard the bay leaves then taste the stew and adjust the seasonings if needed. Ladle hot over bowls of white rice and scatter plenty of fresh parsley and green onions on top.

Pin It

My friend Breaux told me that a good stew brings people to the table and keeps them there long after the bowls are empty. He was right and this stew has become my go-to for gathering people together.

Making Ahead and Storage

This stew is actually better the next day when all those flavors have had time to really get to know each other. Make it up to two days ahead and reheat gently on the stove.

Perfecting Your Roux Technique

Dark roux takes practice and patience. Use a light-colored pan so you can see the color change clearly and resist the urge to turn up the heat.

Serving Suggestions

Cornbread or crusty French bread are both excellent for sopping up that spiced broth. A simple green salad with sharp vinaigrette cuts through the richness perfectly.

• Offer hot sauce on the side so heat lovers can customize their bowl
• Cold beer or sweet tea balance the warmth and spice beautifully
• A scoop of potato salad on the side is authentically Louisiana and surprisingly perfect

Pin It

There is something deeply satisfying about setting a pot of this on the table and watching people help themselves to seconds. May your kitchen be filled with warmth and good company whenever you make it.

Recipe FAQs

→ What type of sausage is best for this stew?

Andouille sausage is traditional, offering a smoky, spicy flavor that complements the chicken and spices well.

→ Can I make this dish dairy-free?

Yes, use vegetable oil instead of butter when preparing the roux to keep it dairy-free.

→ What is the purpose of the roux in this dish?

The roux thickens the broth and adds a deep, nutty flavor essential for authentic Cajun stews.

→ How spicy is the stew and can it be adjusted?

The level of heat is mild to medium, but can be increased by adding more cayenne pepper or hot sauce to taste.

→ What are good side dishes to serve with this stew?

Cornbread or crusty French bread are excellent choices to soak up the flavorful broth alongside white rice.

→ Can leftovers be reheated without losing flavor?

Yes, reheating allows the flavors to deepen even more, making leftovers taste just as good or better.