Please consult the OU's guidelines for checking fruits and vegetables.

Cajun Chicken Stew
Cajun Chicken Stew Meat
1 hour, 40 minutes 25 minutes
1 hour, 15 minutes
6 servings

  • This recipe can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, then stir in scallion (green onions).
Ingredients
  • 3 to 6 Tablespoons oil
  • 1 (3 to 3½ lb.) chicken, cut into serving pieces
  • 2½ teaspoons salt
  • ½ cup flour
  • 1 medium onion
  • 1 medium green bell pepper
  • 2 stalks celery
  • 1 cup sliced carrots
  • 3 cups water
  • ¼ teaspoon cayenne, or to taste
  • ¾ cup thinly-sliced green onions
  • Cooked white rice

Instructions
  1. Heat 3 Tablespoons oil in a stock pot. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
  2. Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes.
  3. Chop onion, celery, and green pepper and slice carrots. Add to pot and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
  4. Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.)
  5. Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes.
  6. Stir in cayenne, green onions, and salt to taste.
  7. Serve over rice.


Kashrut Instructions

SCALLIONS:

INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.

INSPECTION:

  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, scallion must be discarded.