Spicy Cajun Chicken and Dumplings with Andouille Sausage (The Cozy Bowl With a Kick)

A bold, creamy Cajun-inspired chicken and dumplings stew with smoky andouille and pillowy drop dumplings.

Prep Time 20

Cook Time 40

Total Time 1

Course Soup

Cuisine American

Servings 6

large Dutch oven with lid (6 quart) heavy-bottomed is best for even heat and preventing scorching; a large soup pot works, but keep the heat slightly lower and stir more often
Wooden spoon or silicone spatula use it to scrape up the browned bits (that's flavor); any sturdy stirring tool works
Chef’s knife and cutting board a sharp knife matters here because you'll dice a few vegetables; pre-chopped trinity is fine in a pinch
measuring cup and measuring spoon helpful for keeping the dumpling dough consistent; you can eyeball the stew, but measure the flour and liquid for reliable dumplings
Small bowl for mixing the dumpling dough; a large liquid measuring cup works too
Cookie scoop or two spoons a 1 1/2 tablespoon scoop makes evenly sized dumplings; two spoons work just fine

1 tablespoon olive oil or avocado oil
8 ounce andouille sausage sliced into 1/4-inch rounds; substitute smoked kielbasa if needed
1 yellow onion diced
2 celery rib diced
1 green bell pepper diced (red bell pepper works too, slightly sweeter)
4 garlic clove minced
1 tablespoon tomato paste adds color and depth; optional but recommended
2 teaspoon Cajun seasoning use a salt-free blend if you're sensitive to salt; adjust to taste
1 teaspoon smoked paprika for extra smoke; regular paprika is fine
½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
¼ teaspoon cayenne pepper add more if you like it fiery
1 teaspoon kosher salt start here, then adjust at the end (andouille and Cajun seasoning can be salty)
½ teaspoon black pepper freshly ground if possible
3 tablespoon all-purpose flour thickens the broth; gluten-free 1:1 flour works
4 cup chicken broth low-sodium preferred so you can control seasoning
1 cup whole milk or half-and-half for richer broth
1 ½ pound boneless skinless chicken thigh cut into 1-inch chunks; substitute boneless skinless chicken breast, but watch cook time so it doesn't dry out
1 bay leaf optional, but very cozy in the background

1 ½ cup all-purpose flour spooned into the cup and leveled; gluten-free 1:1 flour works but dumplings may be slightly more tender
2 teaspoon baking powder for lift
¾ teaspoon kosher salt reduce to 1/2 teaspoon if your Cajun seasoning is very salty
½ teaspoon garlic powder optional, but it fits the vibe
2 tablespoon unsalted butter melted and cooled slightly; substitute neutral oil in a pinch
¾ cup buttermilk cold; substitute milk + 1 teaspoon lemon juice, rested 5 minutes
2 tablespoon green onion thinly sliced; parsley works too

1 teaspoon hot sauce to taste; Crystal, Tabasco, or your favorite
1 tablespoon lemon juice brightens everything; start small and add more if needed
2 tablespoon fresh parsley chopped, for serving

Set the Dutch oven over medium-high heat and add the olive oil. When it shimmers, add the sliced andouille. Cook for 4 minutes, stirring occasionally, until the edges brown and the pot has some fond (those browned bits) on the bottom.
Add the onion, celery, and bell pepper. Cook for 5 minutes, stirring and scraping as the vegetables soften and pick up all that smoky sausage flavor. Add the garlic and cook 30 seconds, just until fragrant.
Stir in the tomato paste, Cajun seasoning, smoked paprika, thyme, cayenne, salt, and black pepper. Cook 1 minute to wake up the spices and lightly caramelize the paste (it should look brick-red and smell toasty).
Sprinkle the 3 tablespoons flour over everything and stir well for 1 minute. You're not making a dark roux here, just cooking out the raw flour taste so the broth thickens smoothly.
Slowly pour in the chicken broth while stirring to prevent lumps, then stir in the milk. Add the chicken thigh pieces and the bay leaf (if using). Bring to a gentle simmer over medium heat.
Reduce heat to medium-low and simmer, uncovered, for 12 minutes, stirring every couple minutes so the milk doesn't scorch. The broth should look slightly thickened, like a light gravy. If it's boiling hard, turn it down; aggressive boiling can toughen the chicken and break the dairy.

While the stew simmers, make the dumpling dough: In a small bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the melted butter, buttermilk, and green onion. Stir just until no dry flour remains. The dough should be thick, tacky, and scoopable; if it seems dry, add 1 tablespoon buttermilk.
Keep the stew at a gentle simmer (small bubbles). Use a cookie scoop or two spoons to drop 12 to 14 dumplings onto the surface, spacing them out. Try not to press them down; they need to sit on top to steam properly.
Cover with the lid and cook for 10 minutes without peeking. (Seriously. Dumplings are drama queens: lifting the lid drops the steam temperature and they can turn dense.)
After 10 minutes, quickly lift the lid and insert a toothpick into the center of a dumpling. It should come out mostly clean, with a few moist crumbs. If it's wet batter, cover and cook 3 minutes more.

Turn off the heat. Remove the bay leaf. Taste the broth and adjust seasoning: add hot sauce for heat, a pinch more salt if needed, and lemon juice for balance. The lemon is the secret handshake here; it keeps the stew from tasting heavy.
Let the pot stand, uncovered, for 5 minutes. The stew thickens slightly as it cools, and the dumplings set up into that tender, cloudlike texture you want in home made chicken and dumplings.
Ladle into bowls, making sure each serving gets chicken, sausage, and at least two dumplings. Finish with parsley and an extra dash of hot sauce if you're the spicy one at the table.