How To Make Chicken and Andouille Sausage Stew
This mix of chicken and Andouille sausage make this sausage stew filling, savory, and slightly spicy. Serve this with rice to appreciate the taste.
Serves:
Ingredients
- 2tspoil
- 1cuponion,chopped
- ½cupgreen bell pepper,chopped
- ¼cupcelery,chopped
- 14ozchicken thighs,lean, skinless, with bone
- 12ozchicken drumsticks,lean, skinless, with bone
- salt and fresh pepper,to taste
- 1tbspall-purpose flour,or rice flour for gluten-free
- 2cupswater
- 6ozandouille chicken,Applegate, 2 links, or turkey sausage
- 1bay leaf
- ¼cupscallion,chopped
Instructions
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Heat a large deep non-stick skillet over medium heat.
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When hot, add the oil, onions, peppers and celery.
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Cook 3 to 4 minutes, stirring.
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Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper.
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Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.
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Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low.
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Simmer 30 to 35 minutes, remove bay leaf and top with scallions.
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Serve with rice or quinoa if desired.
Nutrition
- Calories: 501.01kcal
- Fat: 33.13g
- Saturated Fat: 8.63g
- Trans Fat: 0.17g
- Monounsaturated Fat: 14.15g
- Polyunsaturated Fat: 7.17g
- Carbohydrates: 8.00g
- Fiber: 1.67g
- Sugar: 2.39g
- Protein: 40.78g
- Cholesterol: 207.38mg
- Sodium: 981.58mg
- Calcium: 47.68mg
- Potassium: 606.72mg
- Iron: 2.20mg
- Vitamin A: 60.83µg
- Vitamin C: 20.06mg
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