Louisiana Chicken Stew

Name: Louisiana Chicken Stew
Cook time: P2H
Total time: P3H
Yield: 12
Cuisine: Fusion
Ingredients: vegetable oil; chicken breasts; chicken thighs, boneless, skinless; flour; onions; celery; green bell peppers; tomatoes; tomato paste; red hot pepper sauce; chicken broth; lemon juice; bay leaves; garlic cloves; salt; black pepper; andouille

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Yield

12 servings

Prep

30 min

Cook

2 hrs

Ready

3 hrs

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
¼	cup	vegetable oil
2	large	chicken breasts skin on, about 3 pounds, cut into 8 pieces	*
12	each	chicken thighs, boneless, skinless (about 4 lb)	*
¼	cup	all-purpose flour
1 ½	cups	onions coarsely chopped
2	cups	celery coarsely chopped
2	medium	green bell peppers
1	can	tomatoes coarsely chopped, with juice (32 oz)	*
4	tablespoons	tomato paste
1	teaspoon	red hot pepper sauce to taste
4	cups	chicken broth or stock
1	tablespoon	lemon juice fresh
2	large	bay leaves	*
2	large	garlic cloves	*
1	teaspoon	salt
½	teaspoon	black pepper
¼	pound	andouille sausage, precooked, coarsely chopped, (or any other spicy garlic sausage)	*

Ingredients

Amount	Measure	Ingredient	Features
59	ml	vegetable oil
2	large	chicken breasts skin on, about 3 pounds, cut into 8 pieces	*
12	each	chicken thighs, boneless, skinless (about 4 lb)	*
59	ml	all-purpose flour
355	ml	onions coarsely chopped
473	ml	celery coarsely chopped
2	medium	green bell peppers
1	can	tomatoes coarsely chopped, with juice (32 oz)	*
6E+1	ml	tomato paste
5	ml	red hot pepper sauce to taste
946	ml	chicken broth or stock
15	ml	lemon juice fresh
2	large	bay leaves	*
2	large	garlic cloves	*
5	ml	salt
2.5	ml	black pepper
113.4	g	andouille sausage, precooked, coarsely chopped, (or any other spicy garlic sausage)	*

Directions

Heat the oil in a deep skillet or Dutch oven.

Working in small batches over medium-high heat, brown the chicken pieces on all sides (skin side down first).

With thongs, remove each browned batch to a platter.

After all the chicken is browned, make a New Orleans-style roux; Pour the remaining oil form the Dutch oven into a measuring cup.

Return ¼ cup to the Dutch oven and heat over medium heat.

Add the flour and stir, scraping flour from the bottom of the pan as it slowly browns.

Stir constantly until the roux is a rich brown, the color of a paper bag.

(Be careful: When a roux begins to brown, it can burn very quickly and will continue to cook, even off the heat, until liquid is added.) This will take about 20 minutes.

Immediately stir in the onions, celery and peppers.

Cook until wilted, about 5 minutes.

Add the tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper.

Bring to a simmer. Remove the skin and visible fat from the chicken.

Return to the pan.

Simmer, uncovered, for about 30 minutes.

Add the sausage.

Skim off fat as it collects on top of the sauce.

Cook another 30 minutes, or until the chicken is tender and the sauce is thick.

TO SERVE AFTER FREEZING: Thaw as recommended.

Reheat slowly in a covered pot over medium-low heat.

Serve in shallow soup dishes over freshly cooked white rice.