Name: Cajun Chicken Stew
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Cajun
Ingredients: 6–7 chicken thighs (skin-on, bone-in); 2 large carrots; 2 onions; 2 green peppers; 3–4 celery ribs; 500g baby potatoes; 1 tbsp cornstarch; 1/2 glass of water to mix cornstarch; 2–3 tbsp vegetable oil; 1 tsp salt - *adjust if needed more*; ½ tsp black pepper; ½ tsp white pepper; 1 tablespoon smoked paprika; ¼ tsp cayenne pepper (or to taste); 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 tsp dried oregano; 1 tsp ground coriander

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Cajun chicken stew is hands down one of my favourite one-pot comfort meals. With its bold, smoky spice blend, tender chicken thighs, and a medley of wholesome vegetables, this dish ticks every box for a satisfying, flavour-packed dinner. Whether you’re cooking for family or meal-prepping for the week, this stew delivers rich taste with minimal fuss.

Why You’ll Love This Dish

Let me tell you – this is one of those recipes that just works. The chicken thighs turn irresistibly tender after slow simmering, soaking up the vibrant Cajun spices and blending beautifully with the velvety stew base.

There’s a whole load of nutritious veg packed in here, from sweet carrots to crunchy celery and green peppers – all softened into the sauce for that proper homely feel. It’s got just the right level of heat – nothing too fiery, just a warming, peppery kick that even the kids can handle. Bonus? It stores brilliantly and reheats like a dream, making it ideal for batch cooking. I often make a big pot of cajun chicken stew on Sunday and stretch it through the week – it’s even better the next day!

You can cook it in a classic stew pot on the hob, or throw everything into a slow cooker for a hands-off dinner. Meat, veg, and gravy all in one – less washing up, more flavour.

Ingredients – And Why They Matter

This stew is all about building deep flavour from a few humble ingredients. I always use skin-on, bone-in chicken thighs – the fat renders beautifully into the stew, and the bones add depth that takes the sauce from good to great. Carrots bring a gentle sweetness that balances the spices, while baby potatoes soak up the flavours without falling apart – I never peel them, just halve and throw them in. Onions, green peppers, and celery make up the essential base for cajun chicken stew, known as the Cajun Holy Trinity. These three ingredients are foundational to many Cajun dishes, delivering aromatic sweetness and building a deep savoury flavour from the start.

Cornstarch plays a small but mighty role – just a spoonful mixed with water helps thicken the stew to a silky, satisfying consistency, without the need for cream or flour. And a splash of neutral vegetable oil is all you need to sear the chicken and get things going.

The Power of Cajun Spices

What really sets cajun chicken stew apart is the spice blend – smoky, earthy, and full of personality. I always make my own at home with a mix of smoked paprika, black and white pepper, cayenne, garlic and onion powders, dried oregano, and a touch of ground coriander. This way, I can control the heat and balance it to suit my family. I usually keep the cayenne pepper low so it’s not too fiery – perfect for little ones or sensitive palates. Of course, you can use store-bought Cajun seasoning too – it’s convenient and great when you’re in a rush, though I always recommend tasting it first, as some are quite salty.

Cajun cuisine itself has such a fascinating history. It originates from the French-speaking Acadians who settled in Louisiana after being exiled from Canada in the 18th century. Their cooking style blended with local ingredients and traditions, creating something entirely unique – rustic, flavourful, and bold. That culinary story makes every bite of this stew feel special, and it’s why Louisiana sits right at the top of my travel wish list. One day, I’d love to explore the bayous, visit a true Cajun kitchen, and experience the heart of that culture firsthand.

Quick Method Rundown

Making cajun chicken stew is straightforward and satisfying. I start by drying the chicken thighs, rubbing them with my homemade spice mix, and searing them on both sides in hot oil until golden. While the chicken rests, I cook down the Holy Trinity of onion, celery, and green pepper in the same pot, scraping up all the tasty browned bits. Carrots go in next, followed by a cornstarch slurry to start thickening things. Then the chicken goes back in, along with halved baby potatoes and the rest of the spice blend. Cover it, simmer it low and slow for two hours, and you’re done. Deep, rich flavour with minimal effort.

Substitutions & Tweaks

You can absolutely adapt this stew to suit what you have. Chicken drumsticks or bone-in breasts work just as well. No Cajun seasoning? A mix of smoked paprika, chilli powder, and dried thyme will get you close. Want to bulk it out with more veg? Courgettes, mushrooms, or even sweetcorn are great additions. This version of cajun chicken stew is fairly mild, but you can easily make it spicier by adding extra cayenne or a dash of hot sauce before serving.

How to Serve Cajun Chicken Stew

You’ll want something soft and hearty on the side to mop up that gorgeous sauce. Crusty white rolls, brown bread, or even cornbread are ideal. I like to serve cajun chicken stew piping hot, with a spoonful of sour cream for a cooling touch and a scattering of fresh herbs for colour and brightness. It’s comforting, filling, and full of soul. This is a whole dish, that has everything inside - protein, carbs and veggies, but if you want to make a full meal feast, then try one of my desserts.

How to Store It

Cajun chicken stew keeps brilliantly. Once cooled, pop it into an airtight container and store it in the fridge for up to four days. It reheats beautifully – just a couple of minutes in the microwave or a gentle reheat on the hob and it’s good as new. Perfect for work lunches or easy midweek dinners.