This is not a gumbo or a jambalaya–it’s a stew. Hence the name. It is Cajun-themed, though, with combo protein and onion and bell pepper. It would have shrimp but we found out my son is allergic to shellfish. Nowadays, when I make it, I make it with two onions for my bell-pepper-hating daughter, once I discovered she likes it that way, but once she’s left the nest, I’ll be back to bell-peppering it. I usually serve it over brown rice but white rice is okay, too.
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Bayou Stew
Nutrition per portion
Ingredients
- 2 Tbsp butter
- 1 chicken breast, cut into bite-sized pieces
- 1 large onion, chopped
- 1/2 round link smoked sausage or one long link or two shorter ones, cut into half-moons
- 1 bell pepper, chopped
- 1 32-oz box beef broth
- Cajun seasoning to taste
- 2-3 Tbsp flour to thicken
Method
- Melt the butter in the soup pot over medium.
- Add onions to the pot and chicken.
- Turn to medium-high and cook until the chicken is almost cooked.
- Add the sausage and bell pepper.
- Add the broth to the pot, then the pepper and turn it to high and bring to a boil.
- Add Cajun seasoning and cover, boil for about 3-4 minutes until the pepper is tender.
- Combine flour with 6 Tbsp water in measuring cup, whisk to remove all lumps. Gradually add to stew until it’s thickened slightly.
- Server ladled over rice.