Cajun Chicken Sausage Stew (Printable)

Tender chicken and spicy sausage simmered with vegetables and Cajun spices for a hearty meal.

# What You'll Need:

→ Proteins

01 - 1.1 lbs halal chicken thighs, boneless, skinless, cut into bite-sized pieces
02 - 0.55 lbs halal beef or chicken sausage, sliced

→ Vegetables

03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) diced tomatoes, drained
08 - 2 spring onions, sliced (for garnish)
09 - 2 tbsp fresh parsley, chopped (for garnish)

→ Pantry

10 - 3 tbsp vegetable oil
11 - 2 tbsp all-purpose flour
12 - 3 cups chicken stock (halal)
13 - 1 bay leaf

→ Spices

14 - 2 tsp Cajun seasoning (ensure halal-certified)
15 - 1 tsp smoked paprika
16 - 1/2 tsp dried thyme
17 - 1/2 tsp dried oregano
18 - 1/4 tsp cayenne pepper (optional, for extra heat)
19 - Salt and black pepper, to taste

→ Optional

20 - Cooked white rice, for serving

# How To Make It:

01 - Heat 2 tbsp oil in a large pot over medium-high heat. Add the halal chicken pieces and sausage. Sauté for 5–6 minutes until browned. Remove and set aside.
02 - Add the remaining 1 tbsp oil to the pot. Stir in flour to make a roux; cook, stirring constantly, until the mixture turns a deep golden brown (about 3–4 minutes).
03 - Add the onion, bell pepper, celery, and garlic. Sauté for 4–5 minutes until softened.
04 - Stir in Cajun seasoning, paprika, thyme, oregano, cayenne (if using), salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add the diced tomatoes, chicken stock, and bay leaf. Bring to a simmer, scraping up any browned bits from the bottom.
06 - Return the browned chicken and sausage to the pot. Simmer uncovered for 25–30 minutes, stirring occasionally, until the stew thickens and flavors meld.
07 - Discard bay leaf. Adjust seasoning if needed.
08 - Serve hot over cooked white rice. Garnish with spring onions and parsley.

# Tips from dashanddishes:

01 -
  • The roux creates an incredibly velvety texture that coats every ingredient
  • One pot delivers a complete, satisfying meal with protein and vegetables
  • The spices build layers of flavor that actually improve overnight
  • It feeds a crowd without breaking the bank or requiring fancy techniques
02 -
  • The roux can burn in seconds, so keep it moving once it hits the pan—burnt flour tastes bitter and ruins the whole pot.
  • Letting the stew rest for 10 minutes off the heat before serving allows the flavors to settle and the texture to become even more luxurious.
  • This stew tastes even better the next day, so consider making it ahead and reheating gently.
03 -
  • Make your own Cajun seasoning blend in bulk and store it in an airtight container—you'll use it constantly.
  • If the stew becomes too thick, thin it with additional stock rather than water to maintain flavor intensity.
  • Freeze individual portions in freezer-safe containers for up to three months—just thaw overnight in the refrigerator.

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