Cajun Chicken Stew Recipe That's Got Everyone Talking

Ingredients

• 2 pounds Boneless Skinless Chicken Breasts (cut into pieces for browning, then shredded)
• 1 cup Red Kidney Beans (rinsed and drained; canned beans work fine)
• 1 can (14.5 oz) Diced Tomatoes (undrained, with juice)
• 6 cups Chicken Broth (low‑sodium preferred)
• 1 medium Red Bell Pepper (sliced)
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Cajun Seasoning (Zaran brand; any Cajun blend works)
• 1 cup Dirty Rice (uncooked; Zaran brand)
• 2 stalks Celery (chopped)
• 1 medium Onion (chopped)
• 2 tablespoons Olive Oil (for sautéing and browning)
• 2 cloves Garlic (minced)
• 1 teaspoon Seasoned Salt (optional; regular salt works too)
• to taste Black Pepper (freshly ground)
• ½ teaspoon Onion Powder (optional for chicken seasoning)
• ½ teaspoon Garlic Powder (optional for chicken seasoning)

Instructions

1. Prepare Ingredients

   Rinse and drain the kidney beans, chop the red bell pepper, celery, onion, garlic, and parsley. Measure out the broth, tomatoes, rice, and seasonings.

   Time: PT15M

2. Season the Chicken (Optional)

   If desired, sprinkle the chicken pieces with onion powder, garlic powder, salt, and black pepper. Toss to coat evenly.

   Time: PT5M

3. Brown the Chicken

   Heat 1 tablespoon of olive oil in the skillet over medium‑high heat. Add the chicken pieces and cook 5 minutes without moving them, then flip and cook another 5 minutes until both sides are lightly browned.

   Time: PT5M

4. Simmer the Chicken

   Add 1 cup of chicken broth, cover with the lid, and reduce heat to medium. Simmer for 12 minutes, adding a splash of broth if the liquid evaporates too quickly.

   Time: PT12M

5. Shred the Chicken

   Remove the chicken from the pan, place on a cutting board, and shred using two forks or a chicken shredder until fine strands form.

   Time: PT5M

6. Sauté the Vegetables

   Return the skillet to the stove, add the remaining 1 tablespoon of olive oil, then add the sliced red bell pepper, chopped celery, onion, and minced garlic. Sauté 4 minutes until softened.

   Time: PT4M

7. Add Tomatoes and Remaining Broth

   Stir in the undrained diced tomatoes and the remaining 5 cups of chicken broth. Increase heat and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: boil

8. Combine All Ingredients and Simmer

   Add the shredded chicken, kidney beans, dirty rice, seasoned salt, and Cajun seasoning. Reduce heat to medium‑low, cover, and simmer 25 minutes, or until the rice is tender and has absorbed most of the liquid.

   Time: PT25M

9. Finish and Garnish

   Stir in the chopped parsley, taste and adjust salt or Cajun seasoning if needed. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

370

Protein

30 g

Carbohydrates

35 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breasts: Turkey Breast
• Instead of Red Kidney Beans: Black Beans, Pinto Beans
• Instead of Diced Tomatoes: Fresh diced tomatoes
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Red Bell Pepper: Orange Bell Pepper
• Instead of Fresh Parsley: Cilantro
• Instead of Cajun Seasoning: Homemade Cajun spice blend
• Instead of Dirty Rice: Long‑grain rice
• Instead of Celery: Carrots
• Instead of Onion: Shallots
• Instead of Olive Oil: Canola oil
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Seasoned Salt: Kosher salt + pepper
• Instead of Black Pepper: White pepper
• Instead of Onion Powder: Fresh onion
• Instead of Garlic Powder: Fresh garlic

Equipment Needed

• Large Skillet or Dutch Oven
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Colander
• Wooden Spoon
• Lid for Skillet
• Chicken Shredder (optional)

Critical Steps — Do Not Skip

• Browning the chicken to develop flavor
• Keeping enough broth in the pan while simmering the chicken
• Sautéing the vegetables until softened but not burnt
• Cooking the dirty rice until fully tender
• Adding fresh parsley at the end for brightness

Chef Tips from the Video

• Use a cast‑iron Dutch oven for an even heat distribution and deeper flavor.
• For extra heat, add a pinch of cayenne pepper with the Cajun seasoning.
• If you prefer a thicker stew, stir in a small amount of cooked rice flour before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables and store them in a sealed bag in the fridge for up to 2 days.
• Cook and shred the chicken a day ahead; keep it in a shallow container.
• The stew tastes even better the next day; reheat gently on the stove.

Frequently Asked Questions