This Cajun Chicken and Andouille Sausage Stew served over rice brings delicious Cajun flavor to your kitchen with its signature Cajun ingredients, from the vegetables and the Andouille sausage, to the bay leaf and the rice. Great to serve during Mardi Gras, or any time of year in spirit, this is a dish we really enjoy! This dish is fairly low in fat, with removal of the chicken skin, and water being used to make a broth. You can use chicken or turkey sausage to improve nutrition even more. The only kick in this dish is from the sausage. If you like your food really hot add some cayenne pepper to taste. This recipe was adapted from skinnytaste.com.
Cajun Chicken and Andouille Sausage Stew (serves 4)
- 2 teaspoons olive oil
- 1 small onion or half of large onion, chopped
- 1 small green pepper or half of large green pepper, chopped
- 2 celery stalks, chopped
- 4 chicken thighs, with bones, skin removed
- 4 chicken drumsticks, with bones, skin removed
- salt and pepper to taste
- 1 tablespoon rice flour
- 2 cups water
- 6 oz Andouille pork sausage (we used Aidells Cajun Style Andouille)
- 1 bay leaf
- 1/4 cup chopped scallions to garnish
- 1 1/2 cups of white rice (extra long grain, or jasmine)
- 3 cups of water
- 1 tablespoon olive oil
- 1 teaspoon salt
1. Heat oil in large non-stick skillet over medium high heat. Add onion, pepper, and celery and cook 3 minutes.
2. Push onion, pepper, and celery to the edge of the pan. Place chicken thighs and drumsticks in the middle of the pan. Salt and pepper to taste. Brown on each side 2 minutes.
3. Sprinkle flour over chicken and vegetables.
4. Add water, sausage and bay leaf. Reduce heat to low and simmer 30-35 minutes.
5. While stew is simmering, combine rice, water, olive oil and salt in a large sauce pan. Bring to a boil. Cover and simmer for 20 minutes. Fluff with fork.
6. Remove bay leaf. Salt and pepper to taste. Serve hot over rice and garnish with scallions. Enjoy!