Mardi Gras Chicken Sausage Stew (Print View)

Hearty Louisiana-style stew with tender chicken, smoked sausage, and vibrant vegetables in spiced broth.

# Ingredient List:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 oz smoked Andouille sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 1 red bell pepper, diced
06 - 3 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 1 (14.5 oz) can diced tomatoes, drained

→ Spices & Seasonings

09 - 2 tbsp Cajun seasoning
10 - 1/2 tsp dried thyme
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper
13 - Salt and black pepper, to taste
14 - 2 bay leaves

→ Liquids

15 - 4 cups low-sodium chicken broth
16 - 2 tbsp tomato paste
17 - 2 tbsp Worcestershire sauce

→ Roux

18 - 1/4 cup vegetable oil or unsalted butter
19 - 1/4 cup all-purpose flour

→ Garnishes

20 - 2 tbsp fresh parsley, chopped
21 - 3 green onions, thinly sliced
22 - Cooked white rice, for serving

# How to Make:

01 - Dice all vegetables, mince garlic, cut chicken into 1-inch pieces, and slice sausage into 1/2-inch rounds.
02 - In a large Dutch oven or heavy pot, heat vegetable oil or butter over medium heat. Whisk in flour and stir constantly until roux reaches a deep golden brown color, about 5–7 minutes. Watch carefully to prevent burning.
03 - Add onion, bell peppers, and celery to the roux. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
04 - Add chicken pieces and sausage slices to the pot. Cook for 4–5 minutes, stirring occasionally, until meats are lightly browned on all sides.
05 - Stir in Cajun seasoning, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Add tomato paste and cook for 1 minute to develop flavors.
06 - Pour in diced tomatoes, chicken broth, Worcestershire sauce, and bay leaves. Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
07 - Remove bay leaves and discard. Taste stew and adjust seasonings if needed. Serve hot over cooked white rice. Garnish with chopped fresh parsley and sliced green onions.

# Expert Advice:

01 -
  • The roux creates an incredibly rich foundation that makes every spoonful feel like a warm embrace
  • This stew feeds a crowd and gets even better when made ahead, perfect for Mardi Gras parties or casual Tuesday nights
  • The combination of smoky sausage and tender chicken in that spiced broth is the kind of comfort food that makes people pause mid-bite and ask whats in this
02 -
  • A burnt roux ruins everything and cannot be fixed so stir constantly and if you see black spots start over
  • The roux should smell nutty and toasty like toasted nuts not acrid or bitter
  • The stew will continue to thicken as it cools so dont panic if it seems thinner than restaurant versions
  • Taste after simmering because the andouille and Cajun seasoning might have already salted it enough
03 -
  • If the roux gets too dark too fast pull the pan off heat immediately and keep stirring it will keep cooking in the hot pan
  • Leftovers freeze well for up to three months and taste just as good reheated

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