https://olsonrecipes.com/w/index.php?action=history&feed=atom&title=Chicken_and_Andouille_sausage_stewChicken and Andouille sausage stew - Revision history2026-04-06T00:04:15ZRevision history for this page on the wikiMediaWiki 1.39.3https://olsonrecipes.com/w/index.php?title=Chicken_and_Andouille_sausage_stew&diff=47&oldid=prevNiels: 1 revision imported2023-06-06T05:16:36Z<p>1 revision imported</p>
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</td></tr></table>Nielshttps://olsonrecipes.com/w/index.php?title=Chicken_and_Andouille_sausage_stew&diff=46&oldid=prevold>Niels at 03:57, 26 June 20182018-06-26T03:57:12Z<p></p>
<p><b>New page</b></p><div>== Ingredients ==<br />
* 2 tsp oil<br />
* 1 cup chopped onion<br />
* 1/2 cup chopped green bell pepper<br />
* 1/4 cup chopped celery<br />
* 14 oz (4) lean skinless chicken thighs, with bone*<br />
* 12 oz (4) lean skinless chicken drumsticks, with bone**<br />
* salt and fresh pepper, to taste<br />
* 1 tbsp all-purpose flour (rice flour for gluten-free)<br />
* 2 cups chicken broth<br />
* 2 links (6 oz) andouille chicken/turkey sausage (Applegate)<br />
* 1 bay leaf<br />
* 1/4 cup chopped scallion<br />
<br />
== Directions ==<br />
* Heat a large deep non-stick skillet over medium heat.<br />
* When hot, add the oil, onions, peppers and celery.<br />
* Cook 3 to 4 minutes, stirring.<br />
* Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper.<br />
* Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.<br />
* Add the chicken broth, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low.<br />
* Simmer 30 to 35 minutes, remove bay leaf and top with scallions.<br />
* Serve with rice or quinoa if desired.<br />
<br />
*thighs were 10 oz total weight cooked, off the bone<br />
**drumsticks were 6 oz total weight cooked, off the bone</div>old>Niels