Bayou Stew

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.


Bayou Stew

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Nutrition per portion

  • 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
  1. Melt the butter in the soup pot over medium.
  2. Add onions to the pot and chicken.
  3. Turn to medium-high and cook until the chicken is almost cooked.
  4. Add the sausage and bell pepper.
  5. Add the broth to the pot, then the pepper and turn it to high and bring to a boil.
  6. Add Cajun seasoning and cover, boil for about 3-4 minutes until the pepper is tender.
  7. Combine flour with 6 Tbsp water in measuring cup, whisk to remove all lumps. Gradually add to stew until it’s thickened slightly.
  8. Server ladled over rice.

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