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The Spruce / Karen Hibbard
Nutritional Guidelines (per serving) | |
---|---|
816 | Calories |
45g | Fat |
30g | Carbs |
70g | Protein |
Nutrition Facts | |
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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. |
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
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Gather the ingredients.
The Spruce / Karen Hibbard
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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.
The Spruce / Karen Hibbard
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Add the broth, thyme, Cajun seasoning, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer for 45 minutes.
The Spruce / Karen Hibbard
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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.
The Spruce / Karen Hibbard
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In a small saucepan, heat 2 tablespoons butter over medium-low heat; sauté the smoked sausage until browned.
The Spruce / Karen Hibbard
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Stir in 1/4 cup flour until well blended with the fat.
The Spruce / Karen Hibbard
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Add the sausage mixture to the simmering stew.
The Spruce / Karen Hibbard
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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.
The Spruce / Karen Hibbard