Chicken thighs, seasoned and seared, then slow simmered in a rich, dark roux with the trinity, potatoes and boiled eggs.
Cajun Chicken Stew with Potatoes and Egg
A chicken stew made with the trinity and a roux is pretty common in Cajun country, whether it's with or without the addition of potatoes or boiled eggs.
Adding either of those to a stew or gumbo was common, potatoes to make a stew fill more bellies and boiled eggs to extend the protein because, at least at one time, eggs were a pretty inexpensive source of protein that would substitute for a lack of meat.
Economics aside, it's still a tradition in many families!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
I have my own theories as to what happened to make eggs suddenly become a luxury here lately, which I won't get into here today, but we'll get back to reasonably priced eggs, once we get a lot more hens back into the production process.
That, unfortunately, will take some time.
Still, at about 49 cents per egg in my area, they are a power house of nutrition, for not a lot of money.
In the meantime, I'll still be enjoying my eggs and just have to pay a few dollars more but I probably won't be making a lot of frittatas for awhile either!
Here's what you'll need to make my Cajun Chicken Stew with Potatoes and Egg:
- 6 to 8 boneless, skinless chicken thighs
- Salt, pepper and/or Creole or Cajun seasoning, to taste
- 2 tablespoons extra virgin olive oil, divided
- 1-1/2 cups chopped yellow or sweet onion
- 1/2 cup chopped green bell pepper
- 1 rib celery, chopped
- 1 tablespoon minced garlic
- 4 heaping tablespoons prepared dark roux (homemade or store-bought, like Savoie's)
- 6 cups water
- 2 large russet potatoes, peeled and cut into chunks
- 4 to 6 boiled and peeled eggs
- Hot, steamed rice
While that's cooking get the trinity chopped up.
Heat 1 tablespoon of the oil in soup pot over medium-high and add the chicken.
Lightly brown on both sides.
By the way... these types of pots are excellent, but make sure you have some of these to attach to the handles! Your natural instincts will be to reach for the handles and those suckers will get hot as lava!
Once chicken is browned on both sides, remove it and set aside.
Add the remaining olive oil and vegetables to the pan drippings and cook over medium heat for 3 minutes stirring often.
Add garlic and cook another minute.
Dark roux. The bane of my existence! You'll notice that many of my recipes using scratch roux are taken to about the peanut butter colored level. I just don't have the patience to stand over the pot much longer than that!
Now, there's oven roux, which is easy enough to make though it takes awhile, but it's sure nice to have on hand.
Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.
However... one of the best kitchen inventions that somebody created was a commercially prepared dark roux. Enter products like Savoie's dark roux (#ad)! Honestly? I certainly know how to make a dark roux, but I like to keep a jar of this in my fridge all the time. Just in case.
Add the prepared roux. If you'd rather, of course you can start with your own roux as well.
Stir roux into the vegetables and heat through.
Add 2 cups of the water a little at a time until roux is fully incorporated. Add all of the remaining water and bring to a boil.
Add chicken, reduce heat to a low simmer and cover with lid, slightly ajar.
Simmer for 45 minutes.
Peel the potatoes and cut into large chunks.
Add potatoes to the stew and continue cooking over low simmer with lid slightly ajar another 10 minutes.
Add peeled, boiled eggs and simmer another 10 minutes or until potatoes are tender. Yes, the eggs are entirely optional and the stew is tasty without them! Taste and adjust seasonings as needed.
Spoon over hot steamed rice with potatoes and one boiled egg per serving.
Unable to view the printable above on your device? Tap/click here for a backup printable.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
20250107
