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Chicken and Sausage Stew Recipe

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This recipe for Chicken and Sausage Stew, by , is from Keeping Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Setler
Added: Sunday, July 13, 2008


1 chicken, about 4 pounds, cut up, or use parts
1 tablespoon butter
1 tablespoon olive oil
2 ribs celery, sliced
1 large sweet or yellow onion, coarsely chopped
2 cloves garlic, minced
pinch thyme
1/2 teaspoon Cajun seasoning
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 chicken sausage or other smoked sausage
1/4 cup flour
salt and pepper, to taste

Wash chicken and cut up; pat dry and remove any excess fat. 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 broth, thyme, 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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