Best Sausage And Chicken Stew Recipes

CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO (CREOLE STEW)

Steps:

• In a bowl, combine the onions, bell peppers, okra and celery; set aside.
• Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
• Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.
• In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
• Serve gumbo on a mound of cooked rice.

CHICKEN, SHRIMP AND SAUSAGE STEW

Steps:

• Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.
• Add onions and bell peppers to pot; sauté until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
• Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)

CHICKEN, SHRIMP, AND SAUSAGE STEW

Steps:

• In a large Dutch oven, saute sausage for about 4 minutes or until browned.
• Transfer sausage to a large bowl.
• Sprinkle chicken thighs with salt and pepper.
• Add chicken to Dutch oven and saute until browned on each side.
• Transfer chicken to the bowl with the sausage.
• Discard all but 1 tablespoon of drippings.
• Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
• Add garlic, oregano, thyme and paprika; saute for 2 minutes.
• Return sausage and chicken to Dutch oven.
• Add tomatoes with juice, chicken broth, and wine.
• Bring mixture to a boil.
• Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
• Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
• Add shrimp and simmer about 5 minutes or until no longer pink.
• Season to taste with salt and pepper.

CHICKEN AND SAUSAGE STEW

Steps:

• Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

SLOW-COOKER CHICKEN, SAUSAGE AND CABBAGE STEW

Steps:

• In 4- to 5-quart slow cooker, mix all ingredients except broth and soup.
• In medium bowl, mix broth and soup. Pour over meat and vegetables in slow cooker; stir gently until blended.
• Cover; cook on Low heat setting 6 to 8 hours.

CHICKEN, SHRIMP AND SAUSAGE STEW AND ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE

Steps:

• Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with French bread.
• Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

SAUSAGE AND CHICKEN STEW

Steps:

• Heat a large stock pot over medium to medium high heat.
• Cook sausage until nice and brown, about 20 minutes.
• Remove sausage and set aside.
• Reserve 2 tablespoons fat from pan.
• Sauté onions until tender.
• Add bell peppers and garlic and cook until softened.
• Add wine, turn up heat and boil for 1 minute.
• Reduce heat to medium.
• Add potatoes, tomatoes, broth, tomato paste, water, oregano, basil and marjoram and simmer until the potatoes are tender, about 30 minutes.
• Add sausage and chicken and green beans (if using) and simmer uncover for about 20-30 minutes.
• Add cheeses and serve over rice if desired.

CHICKEN AND SAUSAGE STEW WITH OVEN ROASTED POTATOES

Steps:

• Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
• Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
• As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
• When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
• Preheat oven to 375 degrees F.
• In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.

LENTIL AND CHICKEN SAUSAGE STEW

Steps:

• Bring water to a boil in a medium pot. Add lentils to the boiling water, then reduce heat to a simmer. Cover and let cook until soft, 25 to 30 minutes.
• Puree the lentils into a thick paste using a food processor or blender.
• Heat olive oil in large pot over medium-high heat. Add onion and garlic; cook and stir, 1 to 2 minutes. Add 1/4 cup chicken broth and continue to cook until the onion starts to soften, 1 to 2 minutes more.
• Add turmeric, cumin, chili powder, and red pepper flakes to the broth and stir until the liquid is very orange. Stir in tomatoes and another 1/2 cup of broth. Cover and cook, 3 to 4 minutes.
• Add remaining broth. Gradually stir lentil puree, a little at a time, until it is all mixed in. The mixture should be thick and creamy. Stir in chicken sausage. Cover the pot, reduce heat to low, and cook, checking and stirring occasionally, 15 to 20 minutes. Remove from heat, let cool for 2 minutes, then serve warm.

QUINOA, CHICKEN SAUSAGE, AND WHITE BEAN STEW

Steps:

• Remove the casings from the chicken sausages. Slice in half lengthwise, then crosswise into half-moons. Heat 1 tablespoon olive oil in a large saute pan and saute chicken sausage until well browned, about 5 minutes. Remove from the pan.
• Heat remaining oil in the same pan. Saute onion, mushrooms, thyme, paprika, salt, cayenne, and pepper until mushrooms are well browned, about 5 minutes. Remove from heat.
• Heat chicken stock in a large stockpot. Add cannellini beans, tomatoes, spinach, and quinoa. Simmer until quinoa is tender, about 15 minutes. Add the sausage and mushroom mixture. Simmer until heated through, about 5 minutes. Serve in soup bowls.

SMOKED SAUSAGE, CHICKEN AND SHRIMP STEW

Steps:

• Cook chicken in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until lightly browned on both sides. Remove from pan; set aside.
• Heat dressing in same pan. Add onions and bell peppers; cook 5 min. or until crisp-tender, stirring frequently. Add chicken, sausage, tomatoes, broth and ground red pepper; mix well. Bring to boil; simmer on medium-low heat 30 min. or until chicken is done (165ºF).
• Stir in shrimp; cook 5 min. or until shrimp are done. Spoon over rice; top with sour cream and cilantro.

CHICKEN AND SAUSAGE BARLEY STEW

Steps:

• Place all ingredients in crock pot.
• Cover with water.
• Cook on high 6 hours.

ITALIAN CHICKEN SAUSAGE AND BEAN STEW

Steps:

• Heat oil in medium saucepan on medium heat. Add sausage; cook 2 min. Stir in carrots, mushrooms, onions and celery; cook 4 to 5 min. or until sausage is browned and vegetables are crisp-tender, stirring frequently.
• Add flour; cook and stir 1 min. Gradually stir in broth and milk. Add salad dressing mix and beans; mix well.
• Bring to boil; simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Serve topped with bacon bits.

SPICY CHICKEN SAUSAGE AND CHICKPEA STEW

Steps:

• Instructions: In a large, heavy-bottom pot, warm the olive oil over medium heat. Add onions, and cook, stirring, until softened, about 4 minutes. With a spatula, push onions into a pile onto one side of the pot. Remove the sausage meat from its casing, and add the sausage to the pot, breaking it up with a wooden spoon as it browns. Cook for about 3-4 minutes, then stir together with the onions. Season to taste with salt and pepper. Meanwhile, drain and rinse two cans of the chickpeas, and pour the third can, with the bean liquid, into a blender. Puree coarsely. Add the whole and pureed chickpeas to the soup pot, along with the diced tomatoes, chicken broth, rosemary and Parmesan rind. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 30 minutes, until slightly thickened. Remove Parmesan rind. Pour half of the mixture into a freezer-safe container, let cool, then cover and freeze up to 3 months. Season and garnish after thawing and reheating. Season the remaining half with plenty of salt and pepper to taste. Garnish with grated Parmesan cheese and minced rosemary, if desired, and serve hot.

CROCK POT STEW (CHICKEN AND TURKEY SAUSAGE)

Steps:

• In a skillet, warm oil over medium heat, and sauté meat until browned and thoroughly cooked.
• Drain off fat and set aside.
• In the crock pot, whisk together the broth and tomato paste.
• Add all remaining ingredients and meat to the crock pot and stir.
• Cover and cook until meat and veggies are tender (6-8 hours on LOW or 3-4 hours on HIGH).
• Stir well before serving.

PUMPKIN, BLACK BEAN AND CHICKEN SAUSAGE STEW

Steps:

• In a soup pot over medium heat, add the oil and saute the onions for 5 minutes.
• Stir in the broth, sausage, black beans, tomatoes, corn and pumpkin and bring to a boil.
• Reduce heat to medium-low and stir in the milk, curry and cumin.
• Simmer for 10 minutes.
• Season to taste with cayenne, salt and sugar.

PRESSURE COOKER CAJUN CHICKEN AND SAUSAGE STEW

Steps:

• Heat butter and olive oil, over medium-well, in the bottom of a heavy , larger size, pressure cooker.
• Add chopped onions and garlic. Add chicken and mix up. Brown chicken ( mixed with the onions/garlic) by turning frequently.
• Add all the other ingredients. The chicken stock should come up almost to the top of the ingredients so that they are almost covered. Add more chicken broth if necessary. Make sure that the pressure cooker is no more than 2/3 full.
• Bring up to pressure and cook for about 45 minutes. Turn heat off and let the pressure come down naturally ( about 20 plus minutes give or take).
• Before serving-adjust seasoning with additional slat and pepper if necessary.

CHICKEN, SAUSAGE AND CABBAGE STEW WITH WILD RICE

Steps:

• Mix all ingredients except broth and soup in a 4 qt crock pot.
• Mix broth and soup in a bowl.
• Pour broth mixture over meat and vegetables; stir gently until blended.
• Cover and cook on low heat for 6 to 8 hours or until chicken is no longer pink in the center.