Cajun Herb Stew with Chicken, Sausage and Potatoes

Cajun herb stew is a Louisiana-inspired one-pot meal of chicken, andouille sausage, potatoes, vegetables, and thyme simmered in a savory roux-thickened broth. Its gentle heat and fresh parsley make it hearty without being heavy, and the exact mix of herbs and vegetables can vary from cook to cook.

Ingredients

2 lb boneless, skinless chicken thighs (900 g), cut into 1½-inch pieces
12 oz andouille sausage (340 g), sliced into ¼-inch rounds
1½ tsp kosher salt (7 g), divided, plus more to taste
½ tsp freshly ground black pepper (1 g)
⅓ cup neutral oil, such as canola (80 ml)
⅓ cup all-purpose flour (45 g)
1 large yellow onion (about 200 g), diced
1 medium green bell pepper (about 150 g), diced
3 celery ribs (about 120 g), diced
4 garlic cloves (about 12 g), finely chopped
1 tbsp Cajun seasoning (about 8 g), preferably salt-free or reduced-salt
1 tsp dried thyme (about 1 g)
½ tsp dried oregano (about 0.5 g)
2 bay leaves (about 0.5 g)
6 cups low-sodium chicken broth (1.4 L)
1¼ lb waxy potatoes (570 g), such as red potatoes, cut into ¾-inch pieces
1 cup sliced okra (about 100 g), fresh or thawed from frozen
2 tsp Worcestershire sauce (10 ml)
¼ cup chopped fresh parsley (about 15 g), divided
2 tsp lemon juice (10 ml), optional

Instructions

Prepare the ingredients. Cut the chicken into evenly sized pieces so they cook at a similar rate, and pat them dry with paper towels. Season with about 1 tsp of the salt and all the black pepper. Dice the onion, bell pepper, and celery, chop the garlic, and keep the potatoes ready to add later. Having everything measured before making the roux helps prevent it from over-browning while you chop.
Brown the sausage and chicken. Set a large, heavy pot or Dutch oven over medium heat. Add the sliced sausage and cook for about 3 minutes, stirring, until it releases some fat and has browned edges. Transfer it to a plate. Add the chicken in a single layer, working in batches if necessary, and brown for about 5 minutes, turning the pieces once. It does not need to be cooked through yet. Transfer the chicken to the plate with the sausage. Leave about ⅓ cup of fat in the pot; if there is less, add a little oil to make up the difference.
Make the roux. Reduce the heat to medium-low. Whisk the measured oil and flour together in the pot. Cook, whisking steadily, for 10 to 12 minutes, until the roux is smooth and the color of peanut butter. Keep it moving across the bottom and corners so it does not scorch. A dark speckled roux will taste bitter, so if you see black flecks or smell burning, discard it and start again rather than trying to hide the flavor.
Soften the vegetables. Stir in the onion, bell pepper, and celery. Cook for about 7 minutes, stirring often, until the vegetables begin to soften. Add the garlic, Cajun seasoning, thyme, and oregano, then stir for 30 seconds. The mixture will look thick as the vegetables meet the roux; that is normal. Do not let the garlic sit against the hot pot without stirring.
Add broth and simmer the chicken. Pour in the broth gradually, whisking or stirring well after each addition to loosen the roux and prevent lumps. Add the Worcestershire sauce, bay leaves, remaining ½ tsp salt, and the browned chicken and sausage, along with any juices on the plate. Bring the stew to a gentle simmer, not a hard boil. Cover partially and simmer for 10 minutes, stirring once or twice to keep the base from sticking.
Cook the potatoes and okra. Stir in the potatoes and okra. Keep the stew at a steady, gentle simmer for about 20 minutes, partially covered, until the potatoes are tender when pierced with a knife and the chicken is cooked through. Check a few of the largest chicken pieces with a food thermometer in the thickest part; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If the potatoes need more time, simmer in 3-minute increments, checking them as you go.
Finish and adjust. Remove the bay leaves. Stir in most of the parsley and the lemon juice, if using. Taste the broth before adding more salt, since andouille, Cajun seasoning, and broth can all contribute salt. Add black pepper or a pinch of extra Cajun seasoning if you want more punch. Let the stew stand for 3 minutes, then scatter the remaining parsley over the top and serve hot.

Tips

Choose a heavy-bottomed pot and keep the heat moderate while making the roux. Cast iron or a sturdy stainless-steel Dutch oven holds heat well, but either can scorch flour if left unattended. Stir continuously once the flour and oil are combined, especially around the bottom edge of the pot. If you are new to roux, stop at peanut-butter color; it brings toasted flavor and enough thickening without requiring the close attention a darker roux needs.

Andouille gives the stew its smoky, peppery character, but it may be hard to find. Smoked kielbasa is a practical substitute; it is usually milder and less spicy, so season the finished pot to taste rather than adding extra heat automatically. If your sausage is salty, start with less added salt and use low-sodium broth. Salt-free Cajun seasoning also makes it easier to control the seasoning.

Use waxy potatoes such as red potatoes or Yukon Golds, which tend to hold their shape in a simmer. Russets work in a pinch, but they soften and thicken the broth more, so cut them a little larger and check them early. If using frozen okra, thaw it and drain off excess liquid first. Stir gently after adding the potatoes so their edges stay intact.

For a looser stew, add warm broth a splash at a time near the end. For a thicker result, simmer uncovered for a few extra minutes, stirring often. Avoid a rolling boil: it can break up the potatoes and make the roux-thickened broth less silky. Taste only after the sausage and broth have simmered together, since the flavor and salt level change as they mingle.

Serving Suggestions

Serve the stew in wide bowls with steamed long-grain white rice, which catches the broth and makes each serving more substantial. Put hot sauce on the table so people can adjust the heat individually. Crusty bread or warm cornbread is useful for soaking up the last of the gravy, while a simple green salad with a sharp vinaigrette balances the stew’s smoky richness.

If serving rice, cook it separately rather than adding uncooked rice to the pot. Rice absorbs a great deal of liquid and can turn the stew overly thick if it sits. Spoon the stew over rice just before eating, or offer rice on the side. A little extra chopped parsley or sliced scallion makes a fresh finish, but the stew is flavorful enough without a complicated garnish.

Variations

For a more vegetable-forward pot, replace half the chicken with an additional 2 cups (about 300 g) of diced potatoes or add 1 cup (about 150 g) of sliced carrots with the potatoes. Carrots bring sweetness, so taste before adding any extra seasoning. You can also use bone-in chicken thighs; they add body to the broth, but need longer simmering, and you should check every piece with a thermometer for 165°F (74°C) before serving.

To make the stew without pork, use a smoked turkey sausage in place of andouille. The result will be less fatty and may have a milder smoke flavor, so a small pinch of extra black pepper can help. For a hotter version, add ¼ tsp cayenne pepper (about 0.5 g) with the dried herbs; Cajun seasoning blends vary, so start with less if you are unsure of their heat.

There are many home-style Louisiana stews, and the balance of roux, herbs, vegetables, and meat is not fixed. For a brighter herb finish, stir in 1 tbsp (about 4 g) of chopped fresh thyme leaves with the parsley. Fresh herbs are more delicate than dried, so add them at the end rather than simmering them for the full cooking time. If okra is not your preference, leave it out; the roux still gives the broth body.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large batch among shallow, covered containers so it cools more quickly. Keep the stew refrigerated for 3 to 4 days. The potatoes may absorb some broth as the stew stands, and the texture will be thicker the next day; loosen it with a little water or broth while reheating.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until it is steaming throughout. Check with a food thermometer and bring leftovers to 165°F (74°C), the USDA FSIS reheating temperature. Add a splash of broth if needed, and avoid prolonged vigorous boiling, which can break down the potatoes. In a microwave, cover the bowl loosely, stir partway through, and check several spots for an even temperature.

For longer storage, freeze the stew in meal-size airtight containers for up to 3 months for best quality. Leave a little headspace for expansion and label each container with the date. Thaw overnight in the refrigerator before reheating, or reheat from frozen over low heat with a splash of broth, stirring as the stew softens. Potatoes can become slightly softer after freezing, but the flavor remains suitable for a quick meal.

Frequently Asked Questions

Is Cajun herb stew very spicy?
The recipe is savory and gently warm, but its heat depends on the andouille and Cajun seasoning you use. Some blends contain cayenne and some are quite mild. Choose a mild sausage and salt-free, low-heat seasoning for a gentler pot, then offer hot sauce separately so each person can adjust their bowl.

Can I make the stew ahead?
Yes. The flavors settle together nicely after a night in the refrigerator, and the stew reheats well. If you are cooking it ahead for guests, stop once the potatoes are just tender rather than letting them become soft. Cool and refrigerate it promptly, then reheat to 165°F (74°C) and add a little broth if the sauce has thickened.

What if my roux is lumpy?
Add the broth gradually and stir or whisk thoroughly with each addition; this usually smooths a roux-based stew. If lumps remain, carefully press them against the side of the pot with the back of a spoon, or use an immersion blender briefly before returning the chicken and sausage to the pot. Avoid blending the finished stew, which would break down the potatoes.

Can I use chicken breast instead of thighs?
Yes, but breast meat is leaner and can dry out if simmered too long. Cut it into evenly sized pieces, brown it as directed, and begin checking the thickest pieces after the potatoes have simmered for about 12 minutes. Cook all poultry to 165°F (74°C) by thermometer, then stop simmering once it reaches that temperature and the potatoes are tender.

Can I leave out the okra?
Yes. The stew will still be thickened by the roux, though it will lose okra’s distinct texture and mild, earthy flavor. You do not need to replace it. If you want more vegetables, add diced carrots or an extra handful of bell pepper, keeping the total amount modest so the broth remains balanced.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).