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Cajun Egg Stew with Sausage (Grain & Gluten Free) Recipe

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4.3 from 50 reviews

This hearty Cajun Egg Stew with Sausage is a flavorful, rustic dish perfect for any meal of the day. It features boiled eggs simmered in a spicy, savory Cajun gravy with browned sausage and a classic trinity roux base. Serve it over traditional rice for a gluten-free option or cauliflower rice for a grain-free meal.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings

Ingredients

For the Boiled Eggs

  • 6 eggs

For the Roux

  • 1 Trinity Roux (a mixture of flour, oil, onion, celery, and green bell pepper prepared as a roux)

For the Cajun Egg Stew

  • 12 ounces sausage, sliced
  • 2 ½ cups chicken broth (more if needed)
  • 1 teaspoon ground paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons parsley flakes
  • 1 teaspoon Louisiana hot sauce
  • Salt, black pepper, and cayenne pepper to taste

Instructions

  1. Boil the Eggs: Fill a small pot with cold water and add the eggs. Heat over medium-high until the water reaches a rolling boil. Continue boiling for 10 minutes, then remove from heat and set aside.
  2. Brown the Sausage: In a well-greased 12-inch deep cast iron skillet or Dutch oven, brown the sliced sausage. Add oil or butter if needed to prevent burning. Once browned, transfer the sausage to a paper towel-lined plate to drain excess fat.
  3. Start the Roux: Using the drippings in the skillet or Dutch oven, begin preparing the Trinity Roux by cooking the roux ingredients until thickened and aromatic.
  4. Cool and Peel Eggs: While the roux cooks, run cold water over the pot of boiled eggs until they are cold. Peel the eggs and slice each horizontally. Set aside the sliced eggs.
  5. Add Seasonings and Broth: Reduce heat to medium-low. Stir in chicken broth, paprika, garlic powder, parsley flakes, Louisiana hot sauce, and season with salt, black pepper, and cayenne pepper carefully, as sausage adds saltiness. Cook for 5 minutes, stirring frequently.
  6. Cook Sausage with Stew: Return the browned sausage to the pot and cook for an additional 15 minutes, stirring often. Add more chicken broth if you need to thin the gravy.
  7. Incorporate Eggs: Add the sliced boiled eggs in batches, gently submerging them into the gravy with a wooden spoon throughout the process.
  8. Final Seasoning and Cooking: Taste the stew and adjust seasoning if needed. Cook for 10 more minutes, then remove from heat to prevent over-reduction of the gravy. If the stew reduces too much, add more chicken broth and reheat briefly.
  9. Serve: Serve immediately over cooked rice or cauliflower rice for a gluten-free and grain-free option.

Notes

  • This stew works well for breakfast, lunch, or dinner, making it a versatile recipe.
  • Adjust the cayenne pepper and hot sauce to your preferred spice level.
  • The Trinity Roux is a traditional Cajun base made with equal parts flour and oil cooked with onion, celery, and green bell pepper until it turns a golden brown.
  • Use gluten-free sausage and broth to keep this dish gluten free.
  • For a grain-free version, serve with cauliflower rice instead of traditional rice.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cajun
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/cajun-egg-stew-with-sausage-grain-and-gluten-free-recipe/