Cajun Chicken Stew

1 Review
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Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep Time
15 Mins
Cook Time
5 Hours
Yield
Serves: 4
By Jennifer Nelson, 31, Crosby, Texas
February 2014
RECIPE BY MyRecipes

Jennifer Nelson, 31, Crosby, Texas

"This warm and soothing slow-cooked dish is so nice to come home to after a long day."

Ingredients

  • 1 medium onion, chopped
  • 2 medium carrots, cut into 1-inch chunks (about 2 cups)
  • 2 cloves garlic, minced
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 tablespoon all-purpose flour
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 pounds bone-in, skin-on chicken legs and thighs, separated at the joints
  • 1 tablespoon Cajun seasoning
  • 3/4 cup low-sodium vegetable juice such as V8

Nutritional Information

  • Calories 551
  • Fat 32g
  • Satfat 8g
  • Protein 40g
  • Carbohydrate 24g
  • Fiber 6g
  • Cholesterol 154mg
  • Sodium 813mg

How to Make It

Step 1

In a slow cooker, stir together onion, carrots, garlic, chickpeas and flour. Season with salt and pepper.

Step 2

Warm oil in a large skillet over medium-high heat. Rub chicken with seasoning. Add chicken to skillet in a single layer; work in batches if necessary. Brown on all sides, about 5 minutes total, turning once (chicken should not be cooked through). Add to slow cooker. Repeat with remaining chicken if necessary.

Step 3

Reduce heat to medium; pour vegetable juice into skillet. Using a wooden spoon, scrape up browned bits from bottom. Cook 2 minutes; add to slow cooker.

Step 4

Cover and cook on low until chicken is fork-tender, 4 to 5 hours.

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Ratings & Reviews

SueBrooks's Review

SueBrooks
March 21, 2014
My family thought I was a genius, and all I did was throw a few things in the crockpot. It was a really "different" recipe (we are not from New Orleans) without going so far afield from "normal" that my kids would not like it. The only thing I would change is to use the regular V8 instead of low-sodium, and to maybe add a teeny bit more cajun spice. This was very mild, although my husband said it was just the right amount of "hotness" for him. Great recipe and a great timesaver! I will probably be making it for my next potluck where people will probably think I worked hard in the kitchen to make it, when I really didnt
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