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Louisiana Chicken Stew

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Recipe

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

Ingredients

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

Serves 12.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 9752% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 332mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 33%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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