Pink Mawmaw’s Chicken Stew – A Sunday Dinner Classic

There’s nothing quite like those Sundays growing up — meeting Mawmaw at church and then heading over to her house afterward. You’d open the door and be greeted by the comforting smell of Tide and roux, and somehow that combo still smells like home to me.

Mawmaw’s been cooking this stew for as long as I can remember. It was one of my absolute favorite meals growing up. I can still see myself sitting at that little wooden kids’ table with my cousins, slurping spoonfuls and trying not to spill. As we got older, we moved to the “grown-up table” (and yes, we got a soda!). With four daughters and multiple grandkids, Mawmaw needed something simple, hearty and wallet-friendly. That’s how this stew was born.

It’s simple. It’s hearty. And it’s comfort in a bowl.

👩‍🍳 Let’s Get Started

This recipe starts with a roux (classic Cajun base) — if you’ve never made your own, no worries. You can find my full roux recipe here. Once your roux is ready, we’ll dive into the rest.

🍲 Equipment & Yield

For this stew I use my large oval oval Magnalite pot, a family-heirloom piece that’s seen countless stews and gumbos. Don’t worry if you don’t have one — the McWare pot gives you the same great results and even heat.

This recipe as written will feed about 4–6 people with leftovers. Want to feed more? You can easily double it.

🧂 Ingredients

• Roux (homemade or store-bought)
• 1½–2 lbs chicken (breasts or thighs – or a mix)
• 1 × 32 oz box chicken stock
• <a href="Tony Chachere’s Creole Seasoning (or your favourite Cajun seasoning)
• 1 large green bell pepper, diced
• 1 large yellow onion, diced
• 1-2 celery stalks, diced
• Optional: boiled or deviled eggs (for serving)

🔪 Prep Work

1. Cut the chicken into medium bite-sized pieces and season generously with Cajun seasoning.
2. Dice the trinity: onion, bell pepper, celery. Toss into a bowl and set aside.
3. If you made your own roux, remove it from the pot for now and set aside.

🍳 Cooking Steps

1. In your oval pot, add the seasoned chicken and brown over low–medium heat. You’re not cooking it through yet—just getting colour.
2. Add the diced onion, bell pepper and celery (the trinity) into the pot and cook until the onions begin to turn translucent.
3. Add the roux back in and stir to coat everything. Let it cook for another minute so the flavours meld.
4. Pour in the 32 oz chicken stock, then fill the box halfway with water and add that too. The liquid should cover everything—thick like a gumbo but more stew-style.
5. Turn the heat to low and simmer for 2–3 hours, stirring occasionally. Keep an eye on the liquid level—if it starts getting low, add 1–2 cups water, but not too much or the stew won’t cling to the rice.

🥚 Bonus Flavor Tip

Want to level it up? Boil & peel a few eggs and add them in about 45 minutes before the end. They’ll soak up that Cajun flavour. If eggs aren’t your thing, serve **deviled eggs on the side** for a delicious twist.

🍚 Serving Suggestions

Here’s how we serve it at home:

• My favourite: over **plain white rice**, classic and simple.
• My mom tops it with **Le Sueur sweet peas** that have simmered on the stove.
• Some cousins go bold and scoop it over **potato salad**— don’t knock it till you try it!

And yes—**a cold can of Dr. Pepper** just makes it complete.

❤️ From Mawmaw’s Kitchen to Yours

This isn’t just a recipe—it’s a memory. It’s the smell of Tide and roux, it’s family gathered around plastic folding chairs, it’s Sunday afternoon laughter and second helpings. Now, it’s your turn to bring a little bit of Pink Mawmaw’s kitchen into your home.

So grab your pot. Put on some Cajun music. And say it with me: Hey! I can do that.