Cajun Chicken, Sausage, and Corn Stew
Why This Recipe Works
We used bone-in chicken thighs for our Cajun chicken, sausage, and corn stew, removing the meat from the bone and shredding it before serving. We liked kielbasa for its smoky, meaty flavor and tender, juicy texture. We browned the chicken and kielbasa separately, reserving their browned bits as they would add nice flavor to the stew. To nail down the Cajun flavor for our Cajun chicken stew recipe, we used cayenne, red bell peppers, onion, celery, and some fresh herbs, which pumped up the flavor of the sauce and gave the stew a decidedly Louisiana taste.