cajun stew
By Julie
Oh man, this was good. Really, really good. And to top it off, it's a really good weeknight meal. It's one of my most favorite kinds of recipe - one of those that does not require any prep work because each ingredient's cooking time allows to you prep the next ingredient. Oh, and it's a one pot meal. Win!






cajun stew
adapted from Bon Appétit, serves about 6-8
6 ounces bacon, diced
14 ounces smoked fully cooked sausage (such as linguiça, kielbasa, or chorizo), halved lengthwise, cut crosswise into 1/2 inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2 inch cubes
1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2 inch cubes (optional)
1 large onion, chopped
1 large celery stalk, chopped
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
4 large skinless boneless chicken thighs, cut into 1- to 1 1/2 inch chunks
1 tablespoon paprika
1/2 tablespoon thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
1 14.5 ounce can of diced tomatoes and green chiles (or regular tomatoes and add a green chile, seeded and chopped)
1 pound shrimp, defrosted (if necessary), peeled and deveined
4 green onions, chopped
chopped parsley, thin stems okay
1. Heat a large, heavy pot on medium heat, add bacon and cook for about 8 to 10 minutes, until brown and beginning to crisp.
2. Add the sausages, and optional ham. Sauté the meats until getting brown, about 10 minutes.
3. Add onions, celery, peppers, and optional chile. Stirring occasionally, cook the vegetables until soft, about 10 to 12 minutes.
4. Add chicken. Cook until chicken is mostly white on the outsides, about 5 to 6 minutes.
5. Mix in spices and canned tomatoes. Lower heat to medium low, cover, and cook for about 20 minutes, until chicken and andouille are fully cooked. This should be ample time.
6. Uncover the pot and add the shrimp. Cover and cook for about 12 minutes more. If the stew seems dry, you can add a little beef or chicken broth. Adjust any spices you'd like. I didn't need a bit of salt in mine and I did up the cayenne a tid.
Serve the stew with the scallions and parsley on top. Enjoy!!
Originally posted at my blog, the crankin' kitchen!
adapted from Bon Appétit, serves about 6-8
6 ounces bacon, diced
14 ounces smoked fully cooked sausage (such as linguiça, kielbasa, or chorizo), halved lengthwise, cut crosswise into 1/2 inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2 inch cubes
1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2 inch cubes (optional)
1 large onion, chopped
1 large celery stalk, chopped
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
4 large skinless boneless chicken thighs, cut into 1- to 1 1/2 inch chunks
1 tablespoon paprika
1/2 tablespoon thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
1 14.5 ounce can of diced tomatoes and green chiles (or regular tomatoes and add a green chile, seeded and chopped)
1 pound shrimp, defrosted (if necessary), peeled and deveined
4 green onions, chopped
chopped parsley, thin stems okay
1. Heat a large, heavy pot on medium heat, add bacon and cook for about 8 to 10 minutes, until brown and beginning to crisp.
2. Add the sausages, and optional ham. Sauté the meats until getting brown, about 10 minutes.
3. Add onions, celery, peppers, and optional chile. Stirring occasionally, cook the vegetables until soft, about 10 to 12 minutes.
4. Add chicken. Cook until chicken is mostly white on the outsides, about 5 to 6 minutes.
5. Mix in spices and canned tomatoes. Lower heat to medium low, cover, and cook for about 20 minutes, until chicken and andouille are fully cooked. This should be ample time.
6. Uncover the pot and add the shrimp. Cover and cook for about 12 minutes more. If the stew seems dry, you can add a little beef or chicken broth. Adjust any spices you'd like. I didn't need a bit of salt in mine and I did up the cayenne a tid.
Serve the stew with the scallions and parsley on top. Enjoy!!
Originally posted at my blog, the crankin' kitchen!
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