Savory Chicken and Sausage Stew

Chicken and Sausage Stew
Photo: Diana Rattray
  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
816 Calories
45g Fat
30g Carbs
70g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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.


  • 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.

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

  3. 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.

  4. In a small saucepan, heat 2 tablespoons butter over medium-low heat; sauté the smoked sausage until browned. Stir in 1/4 cup flour until well blended with the fat. Add the sausage mixture to the simmering stew.

  5. 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.

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