Thursday, March 15, 2007

Cajun Chicken Stew

This isn't your average Chicken Stew because of the addition of the "Trinity", and Cajun seasonings. Chicken Stew can be boring to me, but the Cajun spices help it out.

Cajun Chicken Stew

1 chicken, about 4 pounds, cut up, or use parts
1 tablespoon butter
1 tablespoon olive oil
2 ribs celery, sliced
1 Red Bell Pepper chopped
1 large sweet or yellow onion, coarsely chopped
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon Cajun seasoning
1 tbls Cajun Blackening Powder
1/8 teaspoon black pepper
6 cups chicken broth
2 carrots, sliced
3 to 4 medium potatoes, peeled, cut in cubes
1 cup pearl onions, peeled, or use frozen or canned, drained pearl onions
2 tablespoons butter
8 to 12 ounces andouille sausage
1/4 cup flour
kosher salt
freshly fround pepper

Wash chicken and cut up; pat dry and remove any excess fat. Season with a little olive oil and the Cajun Blackening Powder. Heat 1 tablespoon butter, and olive oil in a large stockpot or Dutch oven; add celery,onion, bell peppers, and chicken and brown chicken pieces slowly on all sides.

Cajun seasoning, and black pepper; 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. Meanwhile, add carrots, potatoes, and onions to the broth; cover and continue simmering.

Meanwhile, 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.

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