Cajun Chicken Stew
Developed by one of our Community Innovation program winners, Haley Meek! Haley was inspired to create a simplified and speedy gumbo-style recipe.
1–1 hr 15 min
6 servings
340 calories
Ingredients
1 lb (450 g) boneless, skinless chicken thighs
3 tbsp oil
6 stalks celery
3 green bell peppers
1⁄3 lb (150 g) kielbasa sausage
1 pkg Cajun Chicken Stew Seasoning
1 can (14 oz/398 ml) crushed tomatoes
6 cups water
1⁄2 cup corn starch
1⁄4 cup cold water
Instructions
Cube chicken. Program pressure cooker to “SAUTÉ.” Heat oil; add chicken and sauté 5 min.
Meanwhile, cube celery and peppers. You should have about 3 cups of each. Slice sausage. Add veggies, sausage, seasoning, tomatoes, and water to pressure cooker.
Secure lid. Place steam release valve in the “SEALING” position. Program to HIGH pressure and set the timer for 4 min. It will take some time for the pressure cooker to get to the proper temperature before the timer will start to count down.
Using a long-handled spoon, push the steam release handle to the “ VENTING” position. Release pressure completely before opening lid.
In Prep Bowl, whisk together corn starch and cold water. Stir into stew and simmer until thick.
Serve with rice, if desired.
Cube chicken. In Dutch oven, heat oil over medium-high heat. Add chicken and sauté 5 min.
Meanwhile, cube celery and peppers. You should have about 3 cups of each. Slice sausage. Add veggies, sausage, seasoning, tomatoes, and water to Dutch oven.
Bring to a boil. Reduce heat to low and simmer, covered, for 1 hour.
In Prep Bowl, whisk together corn starch and cold water. Stir into stew and simmer until thick.
Serve with rice, if desired.
Nutritional Information
Per serving: Calories 340, Fat 17 g (Saturated 4 g, Trans 0 g), Cholesterol 75 mg, Sodium 600 mg, Carbohydrate 25 g (Fiber 5 g, Sugars 6 g), Protein 22 g.
Perfectly Balance Your Plate
Serve with 1⁄2 cup rice.