在我成长在路易斯安那州,没有了my mouth water like the smell of onion, bell pepper, and celery cooking in my mom's dark Cajun roux. For maximum flavor, use the whole chicken and leave any fat attached.
Active time: 1 1/4 hr Start to finish: 1 3/4 hr
Ingredients
Makes 6 servings
Step 1
Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
Step 2
Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
Step 3
Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.
Stew improves in flavor if made 1 day ahead (without scallion greens) and cooled completely, uncovered, then chilled, covered. Reheat, then stir in scallion greens.
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评论(40)
Back to TopThis is a deceptively simple recipe, analogous to Don Link's smothered pork roast over rice from "Real Cajun" cook book. Don't change a thing. It's not a fancy New Orleans gumbo. It's perfect Cajun deliciousness. We've made it with chicken and duck. Both wonderful.
wine4fletcher
9/8/2017
Really enjoyed this chicken stew (wasn't expecting a gumbo). Cooked the roux till it was color of dark peanut butter. It was simple, delicious and warming.
angiesue
Indiana
2/1/2017
I haven't made this yet but it sounds close to how I was taught to make this..And it is not ment to be a gumbo; it a stew with a roux! Yum,yummy! Five forks from me
mkayam
Tempe, AZ
10/29/2016
I don't cook - but as an experiment, I made dinner tonight. This turned out GREAT. The instructions were clear and relatively easy (I think I could make gravy now that I can make roux). I added a lot of cayenne as well as some red potatoes and sausage. I think you could add just about any thing to this and it would be yummy, albeit maybe not cajun traditional.
Jeppy_Jeppson
Lvermore, CA
5/7/2015
If you're looking for a gumbo type meal this isn't it. This is chicken stew, not chicken gumbo. Altered the seasonings just a little but this is the chicken stew my friends mom in New Orleans used to make. Boy was I missing it! Every time she cooked it she'd tell my friend to invite me to dinner! Thanks for the recipe.
kama05
Louisiana
3/25/2015
Warning. Unless you're from Cajun Country, do not expect much. If your Mom made this for you when you were a kid, it might bring back pleasant memories. But if you're looking for a good gumbo-type stew recipe, this is NOT the one to go with. I thought that the other reviews that called this "dull" were a little harsh.... Until I made it myself and found out how dull it is. Keep looking. Nothing to see here....
markinmaine
8/13/2014
Yum! Had been craving my grandmother's chicken (or duck) stew. Went searching for a recipe that could at least be a starting place. Found this one & knew immediately it was the recipe. Oh my gosh, this is so authentic. The only way to make it more authentic is to use a duck you just shot in the marsh. My dad is an Abbeville, LA native. This recipe could have come from my grandmother, if only she had written her recipes down. You've given me back part of my childhood. Will be making a double batch of this next week to take to my parents when family comes to town. Thank you so very much!
kudzub
Atlanta, GA
12/12/2012
I really enjoyed this recipe! It was easy to make, yet took enough time to feel like I was putting "love" into making it. Regarding the previous review...there is no way you can make this recipe without the cayenne so I don't think it's fair to rate it without having used cayenne. I wasn't able to get a whole chicken, so I used chicken breasts and ended up shredding the chicken and that worked out fine. As far as making the roux, it seems like it takes awhile (I kept doubting and wanting to stop) but just keep going until you get a milk chocolate color. Mine took over 20 minutes and at first seemed frothy, but ended up yummy. Next time I'll try this with a whole chicken.
MoreThanJustFood
11/2/2012
I want to try this one again. I thought that this was fairly bland, but I left out the 1/4 teaspoon of cayenne. I didn't have any on hand, and I figured a 1/4 tsp of hot sauce would add the same kick. Maybe this was a mistake on my part, but we found the recipe to be quite bland and mediocre. One other thing that I noticed is that it says to stir the roux over "moderately low heat" for 15-20 minutes....I stood there for 20 minutes stirring, and my roux was barely caramel colored, I had to increase the heat to medium high and it got to the milk chocolate stage in 3-5 minutes...
TimmyTutone
Wichita
2/4/2011
This is yummy. Rich flavor. Excellent cajun cooking. Based on reviews I did add an andouille sausage during the last 30 minutes of simmering. This added a bit of heat and flavor. I also added some garlic to the vegies during the last minute of veggie cooking.
davidbcannon
Pleasanton, CA
1/15/2011
I've made twice this exceptional recipe. I served over rice. I used alot of cayenne pepper. It was really very nice and went nicely with white chilled wine. Nevertheless, red wine suits the recipe exceptionally as well. You must try it, do not hesitate!
knub
12/17/2010
Good stuff! I used one can of stock and one can of water and added a generous amount of cayenne and a dash of Tabasco at the end. I served in a bowl with a big heap of basmati rice (also made with stock). I love the down home simplicity of this dish!
wylieship
Burlington, VT
9/16/2010
Love the flavors in this stew. The ingredients are so simple but the stew is delicious.
armance
Florida
9/10/2010
I added a few sausages, cut in 1" chunks, and browned after the chicken. I also added some tomatoes at the end of the step of softening the vegetables. Why not? I don't know what's meant exactly by "milk chocolate" color for the roux. Is that the color or a Hershey's chocolate bar? Or more like coffee with milk?
kdjacob
9/8/2010
This is the real deal. My wife's Grandmother used this same recipe after she had wrung a chicken's neck from the back yard. The only difference is that she used chicken stock rather than water. Done right, with a little more oil for the roux & You will enjoy an excellent meal.
Anonymous
Thibodaux, La.
4/20/2010
