Mardi Gras Chicken Sausage Stew (Printable)
A hearty Louisiana stew with chicken, smoky sausage, vegetables, and aromatic spices simmered to perfection.
# What You'll Need:
→ 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 (optional, for extra heat)
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 (about 6 cups)
# How to Make It:
01 - Prepare all vegetables and meats as directed in the ingredient list.
02 - In a large Dutch oven or heavy pot, heat the oil or butter over medium heat. Whisk in the flour to make a roux, stirring constantly until it turns a deep golden brown, about 5–7 minutes—do not let it burn.
03 - Add the onion, bell peppers, and celery. Sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
04 - Add the chicken and sausage to the pot; cook for 4–5 minutes, stirring occasionally, until lightly browned.
05 - Stir in the Cajun seasoning, thyme, paprika, cayenne (if using), salt, and pepper. Add the tomato paste and cook for 1 minute.
06 - Add the diced tomatoes, chicken broth, Worcestershire sauce, and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
07 - Remove bay leaves. Taste and adjust seasonings as needed. Serve the stew hot over bowls of white rice. Garnish with parsley and green onions.
# Expert Hacks:
01 -
- This stew comes together in just over an hour but tastes like it simmered all day
- The roux technique sounds fancy but is actually forgiving and creates the most velvety sauce you have ever tasted
02 -
- The roux will look impossibly thick at first but trust the process because it will loosen up as you add the vegetables and broth
- If your stew gets too thick just add more broth a splash at a time because it should be spoonable not soupy
03 -
- Use a cast iron Dutch oven if you have one because it holds heat evenly and gives the best fond
- Taste your Andouille before adding salt because some brands are much saltier than others