Stew Recipes » Sausage Stew

Brazilian Chicken with Sausage and Black Bean Stew

admin — Tue, 04 Mar 2008 19:54:45 +0000

1 tablespoon olive oil
3/4 pound smoked sausage, sliced
1 pound fresh boneless, skinless chicken thigh cutlets
1 onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) can chopped tomatoes, drained
1 (15-ounce) can black beans, drained, rinsed

1. Heat oil in a large skillet or stockpot over medium-high heat. Add sausage and sauté until browned. Add chicken and brown on all sides, about 5 minutes.
2. Add onion, pepper and garlic; sauté until soft, about 7 minutes. Add chili powder, salt and pepper. Mix in the tomatoes and black beans. Reduce heat, cover and simmer 20 minutes or until chicken is cooked thoroughly and tender*. Sprinkle with hot sauce if desired.

Makes 6 servings.

Bayou Chicken Stew with Sausage and Rice

admin — Tue, 04 Mar 2008 19:50:30 +0000

2 tablespoons vegetable oil
3/4 pound fresh boneless, skinless chicken thigh cutlets, cut into 1/2-inch cubes
1/2 pound andouille sausage, sliced into 1/4-inch rounds
1/4 pound okra, trimmed and sliced
1 cup chopped onions
1/2 cup thinly sliced celery
1/2 cup chopped green bell peppers
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon crushed dried basil
1/2 teaspoon salt
5 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 1/2 cups long-grain rice

1. Heat a large, heavy-bottomed pot over medium-high heat. Add oil and when hot, but not smoking, brown chicken and sausage until all sides are browned, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon and set aside.
2. Add okra, onion, celery, bell pepper, black pepper, white pepper, cayenne pepper, dry mustard, thyme, basil and salt. Cook, stirring frequently, for 10 minutes, or until vegetables are soft. Stir in broth, tomatoes and rice and bring to a boil. Cover, reduce heat and simmer for 15 minutes, or until rice is tender. Add reserved chicken and sausage and simmer gently until thoroughly heated. Serve warm.

Makes 6 servings.

Smoked Sausage Stew

admin — Mon, 03 Mar 2008 05:46:24 +0000

INGREDIENTS:
* 1 lb smoked sausage in 1/2-inch slices
* 3 to 4 medium potatoes, cut into 1-inch cubes
* 1 (15 oz.) can green peas, undrained
* 1 (14.5 oz.) can chopped tomatoes, undrained (may use plain, Italian seasoned, etc.)
* 2 cubes beef boullion
* 2 tablespoons dried minced onion
* 1 1/2 cups water

PREPARATION:
Combine all ingredients in the slow cooker; cover and cook on low for 5 to 6 hours.

How visitors found this page:

Smoked Sausage Stew Recipes
smoked sausage in stewed tomato sauce recipe