With a son in school in New Orleans, I was inspired to make this dish that is both hearty and delicious. It comes together quickly as a one pot meal and has lots of flavor and a wonderful Louisiana flair. I like to use chicken thighs for this recipe as they tend to dry out less easily than breasts in a stew. Make sure you use a heavy bottom skillet for the recipe to ensure great browning for your protein and help to create the perfect roux. You can adjust the heat content of the dish with the addition of more Cajun seasoning. If you don’t have Cajun seasoning, a little cayenne pepper is good for heat!

One pot meal with plenty of flavor

Yield 4 servings


  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 pound andouille sausage, diced
  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt
  • 1/2 cup plus all-purpose flour
  • 3 stalks celery, diced
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño , small dice
  • 4 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 3 cups chicken stock
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons dry vermouth
  • Freshly ground black pepper


Heat a large heavy bottom skillet over medium heat. Add a tablespoon of olive oil and diced sausage and sauté, tossing frequently until edges are browning (3-4 minutes). Remove the sausage and transfer to a plate. Season the chicken with salt and pepper, add the additional tablespoon of oil and brown the thighs for about 4 minutes a side. Transfer to the plate with the andouille.

Add the butter to the pan and all the vegetables along with salt, pepper and Cajun seasoning. Sauté for several minutes until tender and fragrant (3 minutes). Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon and mixture smells nutty and turns brownish. Whisk in the broth and vermouth bringing mixture to a simmer and thicken.

Cut seared chicken in bite size strips and return both chicken and andouille to the pot and continue to simmer until the chicken is cooked through, about 10 minutes. Add the shrimp to the pan and allow the mixture to simmer an additional 2 to 3 more minutes. Season with additional salt and fresh cracked pepper. Serve warm over rice and enjoy!