Chicken Stew New Orleans Style


(1 vote) 1 1

Spiced sausage, cayenne pepper, and bell pepper add a Cajun touch to chicken stew.

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  • 1 bunch of scallions, 6 to 8
  • 2 ribs celery
  • 1 large red bell pepper
  • 4 skinless, boneless chicken breast halves 1/4 C. flour
  • 1 tsp thyme
  • 1/8 tsp. cayenne pepper
  • 2 Tbs. butter
  • 1 Tbs. vegetable oil
  • 3 cloves garlic, minced or crushed through a press
  • 1 can (14 oz) stewed tomatoes with their juice (or diced tomatoes)
  • 1/4 C. chicken broth
  • 3 drops hot pepper sauce
  • 1 bay leaf
  • 1/4 lb kielbasa or other precooked garlic sausage

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Coarsely chop the scallions. Dice the celery and bell pepper. Cut the chicken into bite sized pieces. In a plastic bag, combine flour, thyme and cayenne, and shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture. In a large skillet, warm 1 Tbsp. of the butter in the oil over medium high heat until the butter is melted. Add the chicken and cook until it is browned all over, about 7 min. Remove chicken to a plate and cover loosely to keep warm. Add 1 remaining Tbs. butter to the skillet and heat until melted. Add the garlic and the reserved dredging mixture. Cook, stirring, until the flour is no longer visible, about 1 min. Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat. Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 min. Meanwhile, dice the sausage. Return the stew to a boil over medium-high heat. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 min. Remove the bay leaf before serving.

Reviews (2)

  • I see there's a 1/4 cup of flour after the amount of chicken in this recipe.

    Flag as inappropriate PGD80152  |  February 14, 2010

  • Do you people who submit recipes ever look them over??? How much flour?? I'm making a WILD guess and hope it turns out o.k. PLEASE READ111

    Flag as inappropriate Nana2Megan  |  February 24, 2009

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