|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 3g||12%|
|Total Sugars 5g|
|Vitamin C 13mg||65%|
|*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.|
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.
1 tablespoon unsalted butter
1 tablespoon olive oil
2 stalks celery, sliced
1 large sweet onion, or yellow onion, coarsely chopped
1 (4-pound) chicken, cut up, or chicken parts
2 cloves garlic, minced
1/2 teaspoon Cajun seasoning
1/8 teaspoon freshly ground black pepper
1 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 pearl onions, drained
2 tablespoons unsalted butter
8 to 12 ounces chicken sausage, or another smoked sausage
1/4 cup all-purpose flour
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
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 minced garlic, Cajun seasoning, black pepper, thyme, and broth; bring to a boil. Reduce heat to medium-low, cover, and simmer for 45 minutes.
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.
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.
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.
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.