A creamy, comforting Cajun-inspired chicken and rice stew made with tender vegetables, herbs, and a rich broth.

2 tablespoons butter, divided

1 small yellow onion, chopped

1 cup chopped celery

1 cup chopped carrots

1 clove garlic, minced

¼ cup all-purpose flour

1 tablespoon Cajun or Creole seasoning

1 tablespoon fresh thyme leaves

4 ounces diced pimentos, drained

4 cups low-sodium chicken broth

1 cup milk

1 cup cooked white rice

1½ cups cooked, shredded chicken

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1. Melt butter in a large pot over medium heat.

2. Add onion, celery, carrots, and garlic; cook until soft.

3. Stir in flour, seasoning, and thyme; cook briefly.

4. Add pimentos, broth, and milk; simmer gently.

5. Cook until slightly thickened.

6. Stir in rice and chicken; heat through and serve.

Adjust Cajun seasoning to taste. Add extra broth when reheating if needed.