Bayou Country Chicken Stew Recipe

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Bayou Country Chicken Stew

Debora Hotard


Growing up, this chicken stew was a regular Sunday dinner, which was always served in the dining room. Sundays were always very special because it was the only day of the week that the whole family sat together for the noon day meal and shared our stories of the previous week.

pinch tips: How to Debone a Chicken





30 Min


1 Hr 40 Min


1 - 3 - 4 lb
stewing hen, cut into pieces, skin removed
1/4 c
cooking oil
1/4 c
all purpose flour
2 large
onions, chopped
1/2 c
parsley, chopped
1/2 c
green onions, chopped
4 clove
garlic, minced
1/2 c
celery with leaves, chopped
1 large
green bell pepper, chopped
salt and pepper to taste

Directions Step-By-Step

Use a black iron or other heavy pot. Put oil in pot, add flour and stir over medium high heat until roux turns a deep golden brown. Add onions and cook until edges begin to brown. Season chicken with salt and pepper, add to roux mixture. Cook until chicken begins to brown off and roux is a dark brown color. Be careful not to burn the roux. stir in garlic, celery and bell pepper, being careful not to break apart the chicken.
Add 2 quarts of chicken stock, homemade or purchased. Bring to a boil, then reduce heat and let simmer on very low heat until the hen is tender and the stew is thick. You should taste and adjust seasoning at this point. Add parsley and green onions. Simmer for just a few more minutes, remove from heat.
Serve hot over a bed of rice.

About this Recipe