Whether you call it Chicken and Gravy, Stewed Chicken and Rice, or Smothered Chicken (we got a different answer from every native Louisianan we asked) this dish is straight from the heart of Cajun country...
Imagine tender, juicy chicken pieces seasoned and browned to perfection with a medley of Cajun spices, all smothered in a rich, savory gravy poured over fluffy, white rice.
If you know how to make authentic chicken gumbo, the rich flavors are very similar, but chicken and gravy takes a fraction of the time to prepare.
As we heard numerous times throughout our research, this cozy dinner is sacred to families in Southern Louisiana. It's a pillar comfort food recipe that every Southerner needs to know, so let's break it down step by step...
Chicken and Gravy From Scratch: Main Ingredients
- You'll need whole bone-in and skin on chicken pieces. This can be a whole chicken cut up, or a mixture of dark meat, like legs and thighs.
- Cajun or Creole Seasoning. (If that's not sold near you we have a from-scratch recipe you can whip up.)
- A large heavy-bottomed pot with a lid or a magnalite pan with a lid.
- Classic Cajun Veggies (Onion, Green Bell Pepper, Fresh Garlic)
What is a Magnalite Pot?
A Magnalite pot is a wildly popular and famous cooking vessel in Louisiana cooking. They are enormous, heavy-bottomed pots that go directly from stove-top to oven, and cook the long stewed dishes of Louisiana effectively, radiating heat from all sides, without burning the bottom of gumbos and stews.
They come in different sizes, but the most popular size covers two stove burners at once, and can easily make enough food for 14-20 people.
Unfortunately, somehow the original company went out of business in the 1990's. Vintage Magnalites are sold on eBay and run around the $200-$300 range. Sadly, the dupes on the internet (a reimagined and cheaper version of the originals) cannot be recommended.
Cajun cooks report they are cheap, thin-bottomed, and that the lids do not seal effectively.
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So what are good substitutes? You will need something large enough that the chicken pieces fit into the pot with the lid securely sealed.
We used a large Le Creuset Dutch Oven like this one or a wide-mouth 9 quart gumbo pot with a heavy lid.
If you need to make a large amount of chicken and gravy you could fry the chicken pieces, make the gravy, and pour it all into a large stainless steel roaster or 19 inch roasting pan with a lid, simmering until the chicken is cooked through.
Can A Slow Cooker Be Used For Chicken and Gravy?
Yes, you may brown the chicken in a pot and transfer the chicken to your crockpot or slow cooker. Then, still using the pot with the pan drippings, cook the vegetables and build the gravy sauce.
Pour the completed sauce over the chicken pieces in the slow cooker and cook on medium to high for 2-3 hours, or until the chicken is completely cooked through and no longer pink. An instant-read thermometer must hit at least 165° F within the chicken pieces, for the cooked chicken to be a safe and delicious meal.
How To Make Chicken and Gravy
Once you have a suitable pot, the next most important step is browning the chicken pieces to a lovely golden color which helps create a flavorful gravy.
Frying The Chicken
The pan drippings need to remain a brown color, as pan droppings that have turned black will contribute a burnt, unappetizing flavor to the gravy. You can achieve this by turning the heat down when the cooking chicken is becoming too dark, or skimming any black bits out before making the gravy.
Building The Cajun Gravy
- Add flour to create a basic roux
- Add in cold water and bouillon
- Return the chicken to the pot and cover with a lid
- Simmer for 40 min to 1 hour over low heat, stirring occasionally
- Serve atop white rice
The Heritage of Chicken and Gravy
Chicken and gravy, while not unique to Louisiana, takes on a distinctive flavor profile in this region due to the state's rich culinary heritage. In Louisiana, this dish often features the bold, spicy flavors characteristic of Cajun cooking. Here’s a bit about its origins in the region:
Cajun Influence:
- Cajun Cuisine: Originating from the Acadian people who were expelled from Canada in the 18th century and settled in the bayous of Louisiana, Cajun cuisine is known for its use of simple ingredients and bold spices. Chicken and gravy in Cajun cuisine often involves a roux-based gravy with a deep, rich flavor, seasoned with a blend of spices like paprika, cayenne pepper, and garlic.
- One-Pot Cooking: Cajun cooking is famous for its one-pot meals, making it practical and flavorful. Chicken and gravy fits right into this tradition, offering a hearty meal that’s easy to prepare.
A Staple in Southern Kitchens:
- Comfort Food: Across the South, chicken and gravy is a staple comfort food. In Louisiana, the dish often takes on a spicier, more robust flavor, making it a favorite in many households.
Chicken and gravy itself is a dish enjoyed widely across various regions, in Louisiana, it’s the Cajun and Creole culinary influences that give it a distinctive, flavorful twist. Whether cooked by Cajun families in rural areas or Creole chefs in the vibrant kitchens of New Orleans, chicken and gravy remains a beloved part of Louisiana’s rich food culture.
How To Store Leftover Chicken and Gravy
Storing leftover Cajun Chicken and Gravy is easy and ensures you can enjoy this delicious dish later. Here’s how to do it properly:
- Cool Down: Allow the chicken and gravy to cool to room temperature.
- Separate if Possible: If you can, store the chicken and gravy and the white rice separately.
- Use Airtight Containers: Place the chicken and gravy in one airtight container and the rice in another. If you don’t have separate containers, a single airtight container will do, but try to keep the rice separate from the sauce.
- Refrigerate: Store the containers in the refrigerator. Leftovers should be consumed within 3-4 days for optimal freshness and safety.
- Freezing Option: If you want to store the leftovers for a longer period, you can freeze them. Place the cooled chicken and gravy in freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months.
- Reheat Properly: When you’re ready to enjoy your leftovers, thaw the chicken and gravy in the refrigerator overnight if frozen. Reheat in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave in short intervals, stirring in between, to ensure even heating.
Following these steps will keep your Cajun Chicken and Gravy fresh and delicious for your next meal!
Great Tips From Our Cajun Readers
- A favorite way to make the homemade gravy spicier is by adding more cajun seasoning or cayenne towards the end, along with hot pepper sauce served tableside.
- We make homemade chicken gravy when the whole family is sick, instead of chicken soup.
- Sometimes kid's like chicken and gravy served with mashed potatoes, instead of rice.
- Favorite sides to complete this easy dinner recipe include Green Beans, Marinated Cucumbers, Green Salad, and Banana Pudding.
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Chicken and Gravy Recipe
Ingredients
Chicken Mixture
- 12 pieces of bone-in skin-on chicken (drumsticks and/or thighs)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons of cajun seasoning Tony's, Slap Ya Momma, etc.
- 1 teaspoon white pepper optional but we love it
- 2 tablespoons white sugar
Chicken Gravy
- 4 oz. butter
- 4 oz. oil can add a spoonful of bacon fat grease for extra flavor
- 2 cups white onion small dice
- 2 cups green bell pepper small dice
- 3 garlic cloves minced
- 2 teaspoons kosher salt
- 3/4 cup all purpose flour
- 6 cups water plus additional if needed
- 2 tablespoons Chicken-Flavored Better Than Bouillon
To Finish
- Louisiana Hot Pepper Sauce
- Additional Cajun Seasoning or Salt to taste
- Sliced green onions or fresh parsley if desired
- 6-12 cups cooked medium-grain white rice prepared according to package instructions**
Instructions
- 1. Place all of the chicken pieces in a large bowl (with enough room to toss well).
- 2. Sprinkle the garlic and onion powder, cajun seasoning, white pepper, and sugar over the chicken and toss well, until it coats the exterior of the chicken pieces.
- 3. In a heavy-bottomed pot, dutch oven, or Magnalite pan with lid, heat the butter and oil over medium heat. Add the optional bacon grease if using for extra flavor.
- 4. Using tongs, place 3-4 pieces of chicken into the hot grease giving each piece plenty of room to fry golden brown.
- Overcrowding the pot will cause the chicken skin to steam rather than brown well. Turn the chicken whenever necessary prioritizing getting a rich brown color on the skin (the inside will remain raw, which is fine because the chicken will finish simmering in the sauce for an hour).
- When the 3-4 pieces of chicken are golden brown, carefully remove them to a tray draining them of as much grease as possible, and start browning new pieces until all of the chicken is golden in color.
- 5. In the remaining grease, pour in the diced white onion and green bell pepper, tossing well. These veggies will begin to deglaze the pot of the bits of golden brown chicken drippings on the bottom of the pan, adding flavor to the rich gravy. When the golden brown bits are dissolved, add in the garlic and salt and stir well. Cook 1 minute.
- 6. Sprinkle the flour over the vegetables tossing with a spatula or whisk as you go to fully incorporate the flour. When the flour is mixed well into the mixture of chicken drippings and vegetables, slowly add the water whisking it in as you go. Whisk well until the water is fully incorporated. Add the better than bouillon and whisk well.
- 7. Cover the pot and turn the heat to low-medium, a light simmer. Simmer with the lid on for 1 hour, stirring every 15 minutes or so to prevent the chicken from sticking to the bottom of the pan. Add an additional 1/2 cup of water as needed to prevent the gravy from getting too thick.
- 8. Prepare your rice and keep warm. Check the chicken after 40 minutes or so to see if it is cooked fully. The cook time may increase to an hour if you use large chicken pieces.
- 9. Season to taste with hot sauce and additional cajun seasoning, salt, or black pepper.
- 10. Place a generous serving of cooked rice on each plate, ladle on 2 pieces of tender chicken, and lots of that delicious gravy! Top with green onion or parsley if desired.
Robert says
This was insanely good.