Hearty Chicken and Sausage Stew

Name: Hearty Chicken and Sausage Stew
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 15 Portionen
Ingredients: 7 piece chicken drumsticks, with skin; 6 piece bone-in chicken breast halves, with skin; 5 tsp Cajun seasoning blend, divided, or to taste; 0.75 cup olive oil, divided; 0.5 cup dry white wine; 4 cups chicken broth; 1 piece large yellow onion, chopped; 1 piece large green bell pepper, chopped; 1 piece large celery stalk, chopped; 5 tbsp olive oil, divided; 1 cup all-purpose flour; 1 cup canola oil; 10 cups boiling water; 1 tsp garlic powder, or to taste; 1 tsp cayenne pepper, or to taste; 1.5 pounds smoked sausage, cut into 1/2-inch slices; 2 cups uncooked jasmine rice; 3 cups water; 1 bunch green onions, chopped

Soup

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This hearty chicken and sausage stew is a family favorite, perfect for a chilly evening or a festive gathering. The combination of tender chicken, flavorful sausage, and a rich, spicy broth creates a truly comforting and satisfying meal. I've been making this recipe for years, and it always gets rave reviews. The secret is in the roux, which adds a depth of flavor and a beautiful color to the stew. It takes a little time to make, but it's well worth the effort. Serve it over fluffy rice and garnish with fresh green onions for a complete and delicious meal. This stew is also great for meal prepping and leftovers!

Ingredients (19 ingredients)

7 piece chicken drumsticks, with skin
6 piece bone-in chicken breast halves, with skin
5 tsp Cajun seasoning blend, divided, or to taste
0.75 cup olive oil, divided
0.5 cup dry white wine
4 cups chicken broth
1 piece large yellow onion, chopped
1 piece large green bell pepper, chopped
1 piece large celery stalk, chopped
5 tbsp olive oil, divided
1 cup all-purpose flour
1 cup canola oil
10 cups boiling water
1 tsp garlic powder, or to taste
1 tsp cayenne pepper, or to taste
1.5 pounds smoked sausage, cut into 1/2-inch slices
2 cups uncooked jasmine rice
3 cups water
1 bunch green onions, chopped

Preparation (8 steps)

Prepare Chicken Marinade

Peel back the skin of the chicken drumsticks and breast without removing it completely. Make several deep cuts in the meat. Sprinkle 3 tsp Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and dry white wine together in a large bowl. Add chicken, spoon marinade over top, then cover and refrigerate for 1 hour.

Brown Chicken

Remove chicken from marinade and shake off excess; discard remaining marinade. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add chicken, working in batches if necessary, and cook until browned, about 5 minutes per side. Transfer chicken to a large soup pot and pour broth over top. Bring to a boil, then reduce the heat and simmer until chicken is tender, about 20 minutes.

Sauté Vegetables

Thermomix® Setting

8 min/248°F/Speed 1 120

Chop the onion, bell pepper, and celery into large pieces. Add the onion, bell pepper, and celery to the mixing bowl. Add 3 tbsp olive oil. Cook for 8 min/120°C/Speed 1.

480

Make Roux

Mix flour and canola oil together in a nonstick pan to make a roux; stir until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color and gently bubble and foam. Stir roux until it turns the color of milk chocolate and gives off a nutty fragrance, 30 to 40 more minutes. Watch carefully so it doesn't burn. Remove from the heat and stir until roux cools and stops cooking, about 5 more minutes.

Combine Roux and Vegetables

Stir onion mixture and 1 cup boiling water into roux; be careful to avoid spattering. Heat over medium heat until mixture comes to a simmer. Whisk until roux and water combine and become thick, about 10 minutes. Add thickened roux to the chicken, stir together, and add remaining 9 cups boiling water. Season with remaining 2 tsp Cajun seasoning and bring to a rolling boil. Reduce the heat and simmer for 1 hour.

Brown Sausage

Sprinkle garlic powder and cayenne pepper over smoked sausage. Brown sausage in a skillet with 2 tbsp of olive oil. Transfer sausage to the soup and simmer for 30 more minutes. Remove chicken from the pot and take meat off bones; discard skin and bones. Return meat to the soup and simmer for 15 more minutes. Skim off the layer of oil that forms on the top.

Cook Rice

While the gumbo is simmering, bring rice and 3 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.