Savory Chicken and Sausage Stew

Savory Chicken and Sausage Stew

The Spruce / Karen Hibbard

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
816 Calories
45g Fat
30g Carbs
70g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 816
% Daily Value*
Total Fat 45g 58%
Saturated Fat 14g 72%
Cholesterol 220mg 73%
Sodium 1193mg 52%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Protein 70g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this flavorful chicken stew with cornbread or biscuits for a hearty family meal.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 ribs celery, sliced
  • 1 large sweet or yellow onion, coarsely chopped
  • 1 chicken, about 4 pounds, cut up, or use parts
  • 2 cloves garlic, minced
  • Pinch thyme
  • 1/2 teaspoon Cajun seasoning
  • 1/8 teaspoon black pepper
  • 6 cups chicken broth
  • 2 carrots, sliced
  • 3 to 4 medium potatoes, peeled, cut in cubes
  • 1 cup pearl onions, peeled, or use frozen or canned, drained pearl onions
  • 2 tablespoons butter
  • 8 to 12 ounces chicken sausage or other smoked sausage
  • 1/4 cup flour
  • Salt and pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Savory Chicken and Sausage Stew ingredients

    The Spruce / Karen Hibbard

  2. Heat 1 tablespoon butter and olive oil in a large stockpot or Dutch oven; add celery, onion, and chicken and brown chicken pieces slowly on all sides.

    celery, onion, and chicken and brown chicken pieces in a Dutch oven

    The Spruce / Karen Hibbard

  3. Add the broth, thyme, Cajun seasoning, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer for 45 minutes.

    Add the broth, thyme, Cajun seasoning, and black pepper to ingredients in the Dutch oven

    The Spruce / Karen Hibbard

  4. Remove chicken pieces and let cool slightly. Skim any visible fat from the broth. Add carrots, potatoes, and onions to the broth; cover and continue simmering.

    Add carrots, potatoes, and onions to the broth, and remove the chicken

    The Spruce / Karen Hibbard

  5. In a small saucepan, heat 2 tablespoons butter over medium-low heat; sauté the smoked sausage until browned.

    In a small saucepan, heat butter and sauté the smoked sausage until browned

    The Spruce / Karen Hibbard

  6. Stir in 1/4 cup flour until well blended with the fat.

    Stir flour into the sausage until well blended with the fat.

    The Spruce / Karen Hibbard

  7. Add the sausage mixture to the simmering stew.

    Add the sausage mixture to the simmering stew

    The Spruce / Karen Hibbard

  8. Remove chicken from the bones; chop and add to the stew. Bring the stew back to a simmer; cover and continue cooking until vegetables are tender and stew is thickened. Add salt and pepper, to taste.

    Savory Chicken and Sausage Stew, Remove chicken from the bones; chop and add to the stew

    The Spruce / Karen Hibbard

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