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Village Cafe's Chicken, Shrimp, and Sausage Stew Recipe

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This recipe for Village Cafe's Chicken, Shrimp, and Sausage Stew, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Friday, October 3, 2008


1 chicken cut up
1 pound large shrimp
1 cup smoked sausage
Cayenne pepper
2 Tablespoons vegetable oil
1 Stick butter, 8 Tablespoons
cup flour
1 cup chopped onion
cup chopped celery
cup green bell pepper
2 bay leaves
2 cloves garlic, chopped
1 bottle lager beer, dark
3 cans chicken stock, soup
2 teaspoons brown sugar
cup hot sauce
1 Tablespoon Worcestershire Sauce
cup chopped parsley

1. Season chicken pieces with salt and black pepper.
2. Heat oil in skillet over medium to high heat and sear chicken pieces on both side until golden brown. Remove and drain on paper towels.
3. To skillet add butter and when melted, add flour and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown in color, about 20 minutes.
4. Add onion, celery, bell pepper, and bay leaves and cook until soft, 2-3 minutes. Add garlic and cook another 2 minutes.
5. In a stockpot add brown sausage, add 3 cans chicken stock and 1 bottle beer, chicken to sausage. Add onion mixture, brown sugar, hot sauce, and Worcestershire sauce and combine well. Bring to a boil and simmer for 1 hour and 15 minutes, or until chicken is very tender.




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