Cajun Stew

Name: Cajun Stew
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Bone less/skin less chicken breast; 2 Link spicy sausage; 1 as needed Bag of medium size shrimp peeled and deveined; 1 medium onion chopped; 1 small green bell pepper; 2 stalk Celery chopped; 2 clove garlic minced; 1 Green onion; 1 tbsp Fresh parsley; 2 tbsp Tomato paste; 1 Salt; 1 Cayenne pepper; 1 Cajun seasoning; 4 dash Worcestershire; 2 Bay leaves; 1 tbsp Flour; 1 can Chicken stock; 1 tbsp Oil; 1 pinch Fresh thyme

jbaby @cook_3410450

Lafayette, New Jersey

Cajun Stew

jbaby @cook_3410450

Lafayette, New Jersey

Saved

Ingredients

1 hour

4 servings

2Bone less/skin less chicken breast
2Link spicy sausage
1as needed Bag of medium size shrimp peeled and deveined
1 mediumonion chopped
1 smallgreen bell pepper
2 stalkCelery chopped
2 clovegarlic minced
1Green onion
1 tbspFresh parsley
2 tbspTomato paste
1Salt
1Cayenne pepper
1Cajun seasoning
4 dashWorcestershire
2Bay leaves
1 tbspFlour
1 canChicken stock
1 tbspOil
1 pinchFresh thyme

Saved

Steps

1 hour

1

Pour oil in to pot and heat over medium to high heat. Cut chicken breast into small to medium cubed sized pieces add to pot. Cook through. Slice sausage and add to chicken. Continue to brown.
2

Add celery, onion, and green bell peppers cook until softened. 5 minutes. Add tomato paste, chicken stock, salt, cayenne, garlic and bay leaves. Reduce heat to medium/low, cover and simmer. 30 minutes
3

Add flour and stir into stew, continue cooking for 5 minutes. In separate bowl sprinkle shrimp with Cajun seasoning toss to coat evenly and add to stew immediately. Add dashes of worcestershire, stir and continue cooking for 5 minutes or until shrimp is cooked through.
4

Stir in green onion, and parsley continuing to cook over low heat until well incorporated and heated through. 5 minutes.
5

Serve over rice of choice and dollop some potato salad on the side and enjoy!
6

Notes: You can substitute crushed tomatoes for tomato paste if you like chunks of tomatoes, just use less chicken stock if you would like it to be a thicker broth. If your not a fan of spicy sausage mix it up and use what ever is to your liking! I just happen to love spicy and think it gives it a nice kick.