Cajun Chicken Stew in a white Dutch oven with a ladle

Cajun Chicken Stew

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings


By utilizing leftover cooked chicken and a packaged dirty rice mix, this comforting and hearty stew is on the table in just 40 minutes!


  • 2 tablespoons olive oil
  • 1 red bell pepper, seeds removed and thinly sliced
  • 1 cup sliced celery (about 2 stalks)
  • 3/4 cup chopped yellow onion
  • 2 teaspoons minced fresh garlic
  • 1 (14-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)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons chopped fresh parsley, for garnish (optional)


  1. Heat olive oil in a large soup pot or dutch oven over medium high heat. Add red bell pepper, celery, onion and garlic.  Cook, stirring constantly for 3 minutes.
  2. Add tomatoes with juice and chicken broth. Stir to combine and bring to a boil.
  3. 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 20-25 minutes or until rice is cooked and tender.
  4. Sprinkle with fresh chopped parsley, if desired.

  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: cajun chicken stew, cajun chicken stew recipe