Chicken and Andouille Sausage Stew

About This Recipe

A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.

Ingredients

• 2 tsp oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped celery
• 14 oz 4 lean skinless chicken thighs, with bone*
• 12 oz 4 lean skinless chicken drumsticks, with bone**
• salt and fresh pepper (to taste)
• 1 tbsp all-purpose flour (rice flour for gluten-free)
• 2 cups water
• 2 links (6 oz andouille chicken/turkey sausage (Applegate))
• 1 bay leaf
• 1/4 cup chopped scallion

Instructions

1. Heat a large deep non-stick skillet over medium heat.
2. When hot, add the oil, onions, peppers and celery.
3. Cook 3 to 4 minutes, stirring.
4. Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper.
5. Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.
6. Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low.
7. Simmer 30 to 35 minutes, remove bay leaf and top with scallions.
8. Serve with rice or quinoa if desired.