A long time ago we met a group of people in New Orléans and became fast friends. After hanging out several nights in the French Quarter, we were invited to their quaint home for a lovely meal. I had the most fantastic dish that evening.
Today, I have recreated the recipe as much as we have over the years. It is a Cajun stew that over the years became known as “Bourbon Street Stew” where we met our friends Alvere and Victoria.
Have you ever been to Louisiana? It is a different place and sometimes a different time; filled with a rich history and oh so many secrets we are dying to be a part of. Every Time we visit I think, “I’m never going to leave.”
Being a lover of Historical and Vintage items, I fall more in love each time I go. I can’t explain how it all started, Louisiana just managed to have captured my heart. I really truly believe it was love at first sight… It is a divine magical place I can get lost.
I’m not sure which you prefer Cajun Food or Creole food as I love both. I’m a Spicy, HOT, kind of girl. Cajun food is famous for being well seasoned, which is sometimes misunderstood as spicy. Seasoning is one of the most important parts in Cajun cooking.
Creole food is a vast blend of the cultures of New Orléans, Italian, Spanish, African, German, Caribbean, Native American, and Portuguese to name a some of them. Creole cuisine is thought of as a little higher-brow or aristocratic when compared to Cajun cuisine.
Bourbon Street Stew with Rice
- 1 pound boneless skinless chicken chopped
- 2 pounds andouille, sliced
- 32 ounces beef broth
- 1 recipe for Roux
- 1 onion diced
- 2 garlic cloves, minced
- 3 celery stalks diced
- 2 carrots diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 cups diced tomatoes
- 2 bay leaves
- 2 tablespoons of hot sauce
- 1 tablespoon of Worcestershire sauce
- 2 and 1/2 tablespoons paprika
- 1 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/2 teaspoon Creole seasoning blend
- Kosher salt
- black pepper
- 3/4 cup of flour
- 1/2 cup bacon grease or real unsalted butter
Melt Butter in a heavy-duty skillet over medium to medium-high heat. Slowly add the flour a little at a time, stirring constantly. The darker the flour, the darker the gravy. (May take about 15-20 minutes of stirring constantly) You must note that if it even slightly burns, it is not salvageable. I would advise you to throw away and start again.
- bacon grease for browning
- sliced scallions, garnish
- chopped parsley, garnish
- cooked white rice – 6 cups
Note: If you do not wish to use bacon grease for browning, you may use olive oil.
- Using a large cast iron skillet, place 1-2 tablespoons of bacon grease. Heat cast iron skillet on medium heat. Place boneless chicken in cast iron skillet. Cook 6-8 minutes stirring every so often, to cook evenly.
- Remove from skillet and place in a dish. Set to the side. Using the cast iron skillet (unwashed from cooking chicken) place andouille sausage and cook till lightly browned about 6-8 minutes on medium heat. Remove from heat and place in the same dish as chicken.
- Using the same cast iron skillet, unwashed from cooking andouille sausage add a small amount of bacon grease or olive oil to skillet, place on medium heat. Once heated add green bell peppers, red bell peppers, and onions. Saute till softened. Remove from heat and set to the side.
- In a Dutch Oven add chicken, andouille sausage, beef broth, Roux, onion, garlic cloves, red and green bell peppers, diced tomatoes, bay leaves, hot sauce, Worcestershire sauce, and all additional spices. Once all ingredients are added add Roux and cook on low heat for 1 hour.
- To serve place desired amount of rice in bowl and ladle Bourbon Street Stew over the rice. You may garnish with green onions and freshly chopped parsley. Be sure to have a nice Bourbon on the rocks and enjoy your meal; as we did so many years ago with Alvere and Victoria.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.