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Cajun Chicken Stew Recipe

This savory Cajun Chicken Stew Recipe is easy to prepare, but the one common mistake folks make is trying to prepare a chicken stew with young fryers. A mature hen makes a better stew. The reason why? The meat on a young chicken will fall apart quickly during the cooking process. It takes longer to cook a hen and therefore all of the herbs and spices have more time to come together to create the savory taste.


  • 1 four to five pound hen cut into pieces (never use fryer)
  • 1/2 cup oil
  • 1/2 cup all-purpose four
  • 2 cups onions, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 cups water
  • salt and pepper to taste

    1. prepare roux with flour and oil until brown in color
    2. add onions, celery and chicken
    3. cook 2 to 3 minutes before adding water, garlic, bell pepper and seasoning
    4. simmer in covered pot until hen is tender (around 1 1/2 hours)
    5. add more water if needed

    Serve over cooked rice. Makes 8 to 10 servings.

    Note: You may substitute the wet roux with 1/2 cup of powdered gumbo roux.
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    1. Thank you so much for posting this. When I visit my in-laws in Houma they always have a pot of chicken stew for me. Maybe now I can have it more often. Thanks again.

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      1. Thanks for the kind words. BTW, I'm already familiar with his website. In fact, I started following him the other day.

    3. Hello,

      How do I order some of you magic bait?

      Thank you


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