Savory Chicken and Sausage Stew Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/4/22
Savory Chicken and Sausage Stew

The Spruce Eats / 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.)

This savory chicken and sausage stew recipe is made with chicken, smoked sausage, potatoes, onions, carrots, and other vegetables and seasonings. A touch of Cajun or Creole seasoning gives it extra flavor. Chicken sausage or another type of smoked sausage—such as beef, Kielbasa, or Andouille sausage can be used.

There is just nothing like a comforting and warm soup or stew on those chilly winter days. This chicken and sausage recipe fits the ticket, warming up your bellies and providing a delicious and fulfilling dinner.

Serve this flavorful chicken stew with homemade cornbread or biscuits for a hearty family meal. This recipe is one to include in your recipe repertoire to make over and over again.

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
  • 1/2 teaspoon Cajun seasoning
  • 1/8 teaspoon black pepper
  • Pinch thyme
  • 6 cups chicken broth
  • 2 carrots, sliced
  • 3 to 4 medium potatoes, peeled, cut into cubes
  • 1 cup pearl onions, peeled, or use frozen or canned, drained pearl onions
  • 2 tablespoons butter
  • 8 to 12 ounces chicken sausage or another smoked sausage
  • 1/4 cup flour
  • Salt, to taste
  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Savory Chicken and Sausage Stew ingredients

    The Spruce Eats / 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 Eats / Karen Hibbard

  3. Add the minced garlic, Cajun seasoning, black pepper, thyme, and broth; 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 Eats / Karen Hibbard

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

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

    The Spruce Eats / 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 Eats / 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 Eats / Karen Hibbard

  7. Add the sausage mixture to the simmering stew.

    Add the sausage mixture to the simmering stew

    The Spruce Eats / 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 Eats / Karen Hibbard

How to Store and Freeze

  • Leftover stew can be kept in the fridge in an airtight container for three to four days.
  • Freeze the stew in freezer-safe containers. Separate it out into individual servings for quick access to portioned-out meals. The stew will last for two to three months in the freezer. When ready to serve, thaw out in the fridge overnight.
  • To reheat, simply place in a saucepan and heat on medium heat, until warm. Stir occasionally with a spoon to keep from sticking to the bottom.

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