Bayou Stew

Samantha Bideau


This may sound a little different and an acquired taste but it is very good.

★★★★★ 2 votes
20 Min
40 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Hot and spicy, just what you need on a cold night. This stew isn't too thick but thickens up nicely when served over the rice. Sausage and beef broth give this stew a good, hearty flavor and the cajun seasoning adds a nice kick. Total comfort food!


salt for cooking rice
1 c
long grain rice
2/3 lb
skinless, boneless chicken breast
2 Tbsp
1 large
8 oz
kielbasa sausage
1 medium
green bell pepper
2 can(s)
beef broth (14 oz each)
2 tsp
Cajun seasoning blend
2 Tbsp
all-purpose flour
1 medium
tomato chopped


1Bring 2 cups lightly salted water to a boil in a covered 2 quart saucepan. Add the rice, stir, and reduce heat to low. Cover the pan and simmer until rice is tender.
2Meanwhile, melt the butter in a 4 1/2 quart Dutch oven or soup pot over medium heat. Finely chop the onion and add them to the pot. Cut the chicken into bite sized pieces and add to the pot. Raise heat to medium-high. Cook, stirring, until the chicken is almost cooked through, about 4 minutes.
3Meanwhile, cut the sausage link in half lengthwise. Slice both halves into roughly 1/4 inch pieces. Add the sausage to the pot and continue to cook, stirring from time to time, while you stem, seed, and cut the bell pepper into bite-sized pieces. Add the broth to the pot, raise the heat to high, and add the bell pepper. Cover the pot and bring the soup to a boil. Add the Cajun seasoning. Re-cover the pot, reduce the heat to medium, and cook at a moderate boil until the bell pepper is tender about 3 minutes.
4In a small jar, mix the flour with 3 tablespoons of cold water until there is no lumps. Gradually add the flour mixture to the soup stirring constantly until thick. Serve with rice.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Cajun/Creole