Best 6 Bayou Country Chicken Stew Recipes

BAYOU COUNTRY CHICKEN STEW

Steps:

• 1. 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.
• 2. 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.
• 3. Serve hot over a bed of rice.

COUNTRY CHICKEN STEW

Steps:

• Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
• Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
• Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
• Add tomatoes with their juice and the wine.
• Cover and simmer 10 minutes more or until chicken is tender and cooked through.
• Remove chicken to platter; discard bay leaf; and skim fat.
• Stir cornstarch mixture into stew and stir constantly until thickened.
• Adjust taste for salt and pepper, and return chicken to pan.
• Simmer for 5-10 minutes or until warmed through.
• Serve with parsley dumplings, or over split biscuits, if desired.
• Tastes good just as it is, too.

JAMAICAN BROWN STEW CHICKEN

Steps:

• Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
• Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
• Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
• Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
• Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
• Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

BAYOU STEW

Steps:

• 1. Bring 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.
• 2. Meanwhile, 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.
• 3. Meanwhile, 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.
• 4. In 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.

HOMEMADE CHICKEN STEW

Steps:

• Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
• Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.

BEEF STEW FROM THE BAYOU

Steps:

• 1. put the beef in a large bowl and season to taste with salt, pepper and hot sauce. Coat meat well with flour. In a large Dutch oven, heat oil over medium-high heat. Add meat and brown on all sides in a single layer, working in batches if needed. Remove meat and keep warm.
• 2. Add onions, celery and garlic to the pot. Sauté for 3 to 5 minutes, stirring occasionally, until vegetables are soft.
• 3. Return beef to the Dutch oven and mix. Add bay leaf, Worcestershire sauce, and stock. Stir and scrape the bottom of the pot to loosen meat/vegetable bits. Add carrots and potatoes and stir.
• 4. Bring to a boil, cover and reduce heat so the mixture simmers slowly for 1 to 1 1/2 hours or until tender. Add green onions and season to taste. Simmer for another 10 minutes. Serve over rice. Makes 6 to 8 servings.