This hearty Cajun Chicken Stew is made with leftover cooked (or a rotisserie) chicken, a packaged dirty rice mix, canned beans, veggies, and seasonings for a quick and easy weeknight dinner that’s on the table in 40 minutes.
This comforting stew is one of my favorite recipes using leftover chicken. It tastes like it simmered all day on the stovetop, but no one will ever know you used a few shortcuts! My favorite way to serve this stew is with skillet cornbread for the ultimate satisfying meal.
Ingredients Notes
- Chicken: Either a rotisserie chicken or leftover cooked chicken that has been shredded.
- Vegetables: Onion, celery, and bell pepper. I use a red bell pepper, but any color can be used.
- Olive oil: For sautéing the vegetables.
- Seasonings: Garlic, salt, and black pepper.
- Beans: Canned kidney beans that have been rinsed and drained. I use dark red, but light red kidney beans can also be used.
- Dirty rice mix: A packaged New Orleans-style seasoned dirty rice mix (I use Zatarain’s).
- Canned diced tomatoes
- Chicken broth: I use low sodium broth to have better control over the saltiness of the stew.
- Fresh parsley: Optional garnish
How to Make Cajun Chicken Stew with Rice
The following is a brief overview; please see the recipe card for full, detailed instructions and ingredient amounts.
Step 1: Sauté the vegetables and garlic in olive oil.
Step 2: Add the canned tomatoes (with juices) and chicken broth. Stir and bring to a boil.
Step 3: Add cooked chicken, beans, rice mix, salt, and pepper. Stir to combine and reduce the heat to maintain a simmer.
Step 4: Cover and simmer until rice is cooked and tender.
Recipe Variations
Put your own personal twist on this chicken stew by:
- Turning up the heat – Add a pinch (or more!) of cayenne pepper, crushed red pepper flakes, or a few dashes of hot sauce.
- Elevating the Cajun flavor – Add Cajun seasoning. The packaged rice mix has Cajun seasoning included and has enough Cajun flavor for my taste. Feel free to add additional seasoning if that’s what you love!
Reader Review
“Delish! I always keep cooked, shredded chicken in the freezer & I even had a box of Zatarain’s Dirty Rice mix in the pantry. I make my own french bread which was perfect for this. I made no changes at all & my grandkids devoured it, requesting that this be put into our regular rotation. (High praise indeed.) Many thanks for this one.” ~ Lisa
Storage
Once cooled, store in an airtight container in the fridge for up to 3 to 4 days. The rice will absorb some of the broth when stored, so add a few splashes of chicken broth when reheating.
More Easy Soups and Stews
Cajun Chicken Stew
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper cored, seeded, and thinly sliced
- 1 cup sliced celery about 2 stalks
- ¾ cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- 1 (14.5 ounce) can diced tomatoes undrained
- 6 cups chicken broth
- 3 cups fully cooked shredded chicken
- 1 (15.5 ounce) can dark red kidney beans rinsed and drained
- 1 (8 ounce) package New Orleans Style dirty rice mix I used Zatarain's
- ½ teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped fresh parsley optional garnish
Instructions
- Heat olive oil in a 5 to 6 quart Dutch oven or soup pot over medium high heat. Add red bell pepper, celery, and onion. Cook, stirring frequently, for 3 minutes, or until vegetables are softened. Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
- Add tomatoes with juice and chicken broth. Stir to combine and bring to a boil.
- Add cooked chicken, kidney beans, contents from rice package, salt and pepper. Stir to combine. Reduce heat to maintain a gentle simmer. Cover and cook for 20 to 25 minutes or until rice is cooked and tender.
- Sprinkle with fresh chopped parsley when serving, if desired.
Notes
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days. The rice will absorb some of the broth when stored, so add a few splashes of chicken broth when reheating.
- This recipe yields approximately 11 ½ cups.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published February 2017. Republished September 2019 and January 2026 with new photos and text.
Susan Martin
I can tell this will be delish! Just added it to my menu, only change is I’ll use cannellini beans instead of the kidney.
Lisa
Delish! I always keep cooked, shredded chicken in the freezer & I even had a box of Zatarain’s Dirty Rice mix in the pantry. I make my own french bread which was perfect for this. I made no changes at all & my grandkids devoured it, requesting that this be put into our regular rotation. (High praise indeed.) Many thanks for this one.
Thank you, Lisa – I’m so glad you and your grandkids enjoyed the stew!
Liz
Used leftover turkey from thanksgiving! It was super easy and quite tasty with a salad and some cornbread. Plan on making another batch and sticking it in the freezer for an “uh oh forgot about dinner” night!
Brittany Milstead
Very good! Something different and easy to make. Thank you!
Valerie | From Valerie's Kitchen
It has been raining here endlessly and this is looking so good to me right now! Love how easy it is too!
Thanks so much, Valerie! 🙂