Ah C’est Bon! Tam’s Chicken Cajun Stew

I serve this often; it is cheap, easy, healthy and freezes well for later use. Left over’s are divine as all the flavors are even more prominent the next day. I serve it over rice, but it is also good alone.

I make a huge pot, so you may want to cut the recipe in half if you want a smaller amount.

4 pounds of boneless chicken breast. (cut into cubes as for stewing)

6 brown potatoes (cubed)

1 large red onion.

1 can of corn.

1 yucca root sliced.

2 cups of chopped celery.

2 cups of baby carrots.

1 large yellow squash

1 large zucchini

4 cans of chicken broth

2 cups of water

4 gloves garlic minced

½ tsp. black pepper

½ tsp garlic salt.

¼ tsp. cayenne pepper

Tony Chacheere’s More Spice , the “spicy” variety sometimes it also says “Creole seasoning” on it) It add this “to taste” usually its approximately 1 1/2 Tbsp.

Add Chicken, potatoes, onions, corn, yucca root, celery, carrot to a large Crock pot by layering them. Then add garlic, pepper, garlic salt, cayenne pepper and Tonys Chacheere’s seasoning. Pour water and broth over all. Cover and cook on low for about 7 hours. At the last hour or so, add the yellow squash and Zucchini.

I make easy Rice in a bag to serve it over. It is great with hot fresh Sour dough bread to dip in it also!

Enjoy!!