New Orleans Style Chicken Stew


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New Orleans food is known for the spice and this soup is a great example of that. Just add veggies, follow the recipe for the stew and add cayenne pepper.

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  • 6 to 8 scallions, coarsely chopped
  • 2 ribs celery, diced
  • 1 large red bell pepper, diced
  • 4 skinless, boneless chicken breast halves, cut into pieces
  • 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, undrained
  • 1/4 C. chicken broth
  • 3 drops hot pepper sauce or more
  • 1 bay leaf
  • 1/4 lb. kielbasa or other precooked garlic sausage, diced

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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 Tbs. 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 minute. 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 minutes. 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 minutes. Remove the bay leaf before serving.

Yield: 4 Servings.

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