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Chicken and Andouille Sausage Stew

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A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.

A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.Chicken and Andouille Sausage Stew

Today is Fat Tuesday, but any day is really a great day to enjoy this comfort dish. Traditional gumbos are made with a whole lot of fat and take hours to make. My lighter version you won’t miss the fat because there’s still tons of flavor. The stew itself is not very spicy, but the sausage is so you get a little heat each time you take a bite. If you’re not a fan of spice, a smoked turkey sausage or turkey kielbasa would taste great too.

To lighten this dish, I use lean skinless chicken on the bone (the bone adds great flavor) and lean chicken/turkey andouille sausage. It’s simmered with onions, bell pepper and celery, also known as the “holy trinity” in Cajun cuisine, and topped with scallions. This is the type of dish you may want to serve with a fork AND spoon, I served mine with 1/4 cup of cooked rice on the side, completely optional. Quinoa or farro would also work nicely.

I found the chicken a little tricky to calculate on the bone; I was getting discrepancies when I calculated it raw, vs cooked on the bone, vs cooked off the bone so I decided to weigh the meat off the bone cooked, I feel this is the most accurate. The chicken I purchased was from a small bird, so if you have really large chicken, the nutritional info will change. If you prefer white meat, be sure to use skinless breasts on the bone so your meat doesn’t dry out and you still get the great flavors from the bones.

Low carb, gluten free, and really good!

A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.

A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.

A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.

Chicken and Andouille Sausage Stew

5 from 4 votes
A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.
Course: Dinner
Cuisine: American
A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Yield: 4 servings
Serving Size: 4 oz chicken, 3 oz sausage + broth


  • 2 tsp oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 14 oz 4 lean skinless chicken thighs, with bone*
  • 12 oz 4 lean skinless chicken drumsticks, with bone**
  • salt and fresh pepper, to taste
  • 1 tbsp all-purpose flour, rice flour for gluten-free
  • 2 cups water
  • 2 links, 6 oz andouille chicken/turkey sausage (Applegate)
  • 1 bay leaf
  • 1/4 cup chopped scallion


  • Heat a large deep non-stick skillet over medium heat.
  • When hot, add the oil, onions, peppers and celery.
  • Cook 3 to 4 minutes, stirring.
  • Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper.
  • Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.
  • Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low.
  • Simmer 30 to 35 minutes, remove bay leaf and top with scallions.
  • Serve with rice or quinoa if desired.

Last Step:

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*thighs were 10 oz total weight cooked, off the bone
**drumsticks were 6 oz total weight cooked, off the bone


Serving: 4 oz chicken, 3 oz sausage + broth, Calories: 347.5 kcal, Carbohydrates: 8 g, Protein: 47 g, Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 194.5 mg, Sodium: 490 mg, Fiber: 2 g, Sugar: 1 g


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95 comments on “Chicken and Andouille Sausage Stew”

  1. This is fave gumbo “cheat” recipes. I’ve made it numerous times. It’s a good base recipe that you can easily tailor based upon your taste buds.

  2. It’s a lighter dish with the components of chicken and sausage gumbo. I add creole seasoning a little gumbo file and some cornstarch to give it some consistency. But yeah for a lighter version.

  3. I made this for Fat Tuesday dinner but made a couple of changes based on what I had on hand. It was so delicious and easy. I used boneless skinless chicken thighs, and turkey kielbasa in place of the andouille. Because the sausage didn’t have that spicy flavor, I added some creole seasoning. It was fabulous.

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    Hillary White

    This recipe looks delicious, but I wanted to use boneless chicken breasts.  What would the time difference be for cooking?

  5. I followed the recipe exactly except for adding 1 tablespoon Tony Chachere and 1 teaspoon cayenne pepper because our household is the house of heat. Delicious! I see myself making this again and again.

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    Jennifer Haynie

    I absolutely LOVE making this recipe, my family also enjoy sky so much. However, could this be done in a instant pot? I’m nervous to try to cook it in one but thought I’d ask if anyone has 🙂

  7. Can’t wait to try this recipe! My husband has to watch the cholesterol and sodium in what he eats, any clue to what the cholesterol is with this recipe? 

  8. I am little confused with the chicken, do you put the raw chicken in the pan, then it cooks as you simmer it?

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    Windber Brandt

    Could this be made with boneless chicken pieces? Would the cooking times need to be adjusted? Any info you could supply would be greatly appreciated.

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    Christine Creighton

    I made this for dinner tonight, and it was fantastic! I absolutely love this site. Thank you so much for sharing all of your recipes with us. It is my "go to" spot for my weekly meal planning!

  11. Made this tonight and it was delicious. My grocery store didn't have turkey andouille in stock so I substituted turkey hot Italian sausage, which tasted absolutely fine but didn't look quite as nice as the andouille or kielbasa would have looked. Served it with cilantro-lime rice and it was a big hit.

  12. I love you site. I use it all the time. I made this dish tonight and I felt like it was missing flavor. I actually substituted the water for chicken broth. It was to bland for my taste but I still love cooking your recipes.

  13. This was quite tasty. Unfortunately I don't have a pan big enough to handle all of the chicken and other ingredients. So, instead of simmering I ended up cooking it in the oven. That ended up being rather serendipitous since it gave the chicken and the sausage a little browning. I also think I'll follow the suggestion of another commenter and shred the chicken before I freeze it. I'll save the bone to make stock –

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    Denisha Jones

    Made this last night and my baby LOVED IT!!! I only had boneless thighs but I still thought it tasted great. Tonight I'm making the Carne Bistec.

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    Jennifer and Greg

    Everything I have made from this site has been great. Made this one tonight with 6 chicken thighs. Delicious!

  16. Avatar photo
    Jennifer Dixon

    I cooked this a couple of weeks ago and put a good portion in the freezer. After defrosting, this dish is just as awesome! However, I did have to pull out the chicken and rice for my picky eater who does not do spicy.
    I love your website. I have turned your website onto so many of my co-workers. Looking forward to making many more of your dishes.

  17. Wow, what a delicious dish. Made it for the first time tonight, it was so easy and so delicious! Looking forward to leftovers tomorrow… will definitely make again!

  18. I made this for my family tonight and I wished I made more. It was a HUGE hit! My husband literally licked his plate! I can't wait to share this recipe with others and tell them about your site! My sister has sent me so many of your recipes but this was the first time I tried any of them. I will be back for more! Thank you for sharing your talent with us. I look forward to trying more of your recipes!

  19. I made this two nights ago and I'm eating the leftovers now. YUM! It turned out great! I used chicken breasts since that is what i had on hand… they were perfect, not dry at all. The andouille sausage really gives is some heat/spice so keep that in mind if you don't want it spicy!

  20. Wow, this is yummy. I followed the directions except I used boneless, skinless chicken breasts and then put it all in the slow cooker. I seared them like the directions said and then shredded them to thicken the stew – yummy!

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    Haley Williams

    I made this for dinner last night… so impressed with myself! Thanks for making all your recipes so easy to replicate =) This one is a keeper.

  22. Question- if I use regular sausage (my 5 year old is very particular about her sausage) but I don't eat the sausage, I'm not a huge sausage fan, will that increase calorie count? I'm excited, I live in New Orleans and its great to see a healthier version of something my family loves! I will be adding some spice too!

  23. I made it tonight just as the recipe says, and it was delish! Added turkey kielbasa for my two year olds, but they actually liked the andouille also!

  24. I have been using your website since October of last year and I finally had to make a comment. I love all of your recipes, but this one takes the cake! It is so tasty, and I just finished making another batch (made the first one last week) because it was just that good. I added in some frozen okra and shrimp towards the end and it just makes the dish that much better.

    Thanks so much for creating this blog! I am not on a diet or anything, but I wanted to start eating more healthily and this website really makes it super easy and super tasty. I feel great when the bulk of my shopping purchases happen in the produce section!

  25. This was amazing! I read the comments before I made it and decided to add Tony Chachere's seasoning to the chicken instead of salt and pepper, which worked to great effect. I also added two diced jalapenos (that I had on hand) in with the rest of the veggies to add some additional spice as all I could find sausage-wise was turkey kielbasa. The whole thing was perfect! And I look forward to the leftovers for lunch today. Thanks for another great recipe!!!

  26. We have had this twice already, thanks to a 10# bag of chicken thighs and legs. The longer it sits, the better it tastes. Delicious meal.

  27. As a 100% Cajun gal- this is pretty much right on par with what my mother calls "smothered chicken" with rice & gravy but it isn't healthy at all because she uses full fat sausage and leaves the skin on the chicken!

    And now you have me wanting to cook this much healthier version very soon! Great job Gina! 🙂

  28. Delicious! Made this last night and it was so yummy!! I absolutely Love your blog!

    Hoping to get back into blogging soon but looking for some inspiration! check it out if you like!

  29. Hi Gina,

    Your blog is awesome! I'm very much looking forward to trying some of your low carb recipes…thanks! Frank

  30. Avatar photo
    Joy Gallagher

    Made this tonight and its a fam fave!! One of my Top fave of your Site! I cook almost exclusively from Skinnytaste. Thank you!!

  31. Update: I used 6 chicken thighs and subbed the organic hot sausage. I'm sure the flavor was slightly different b/c of this but we still thought it was fantastic. It was a little over 400 calories a serving vs. yours. YUM!

    1. I made this again tonight but with just regular andouille again (still can't find the Applegate yet!?) We just got a Trader Joe's maybe they have it? This is SO good!

  32. Avatar photo

    Wow thank you!!! I'm currently on the Arbonne 28 Day Detox Diet, which is really strict but I feel great! This recipe works as long as you use brown rice flour. I love finding different things I can try. Thank you!

  33. Gina, I went to my organic market and they didn't have drumsticks, so I just got 2 packages of chicken thighs. Can that be substituted? Also, they carry lots of Applegate products, but not the andouille sausage. I can either get another brand of Andouille (organic) but it's not chicken/turkey OR I can get another brand (Al Fresca, etc.) of chicken/turkey sausage. What are your thoughts about substitution.

  34. I made this dish tonight. It was quite easy and delicious and looked and tasted more complicated than it was. It got thumbs up from everyone at the table. Thanks, Gina, for another great recipe!

  35. As a New Orleans native, this looks awesome! Please conitnue to post light versions of NOLA recipes! I also love your cajun pasta (i do it with shrimp vs chicken). Somh you can add spice without calories with some cayenne pepper, that's how we do it!

  36. Hey Gina!

    A random question – what size is that skillet? I'm in the market for a big 'un and am trying to figure out how big is too big.


    1. Avatar photo
      Gina @ Skinnytaste

      I love that skillet, it's actually Emeril's but I'm not sure of the size, it's pretty big.

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    Jennifer@ Peanut Butter and Peppers

    Gina, your dish looks wonderful!!!! I never seen that kind of sausage! I can't wait to try this dish out!

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    Izzard Family Blog

    Delicious!! I added frozen okra at the end and Cajun spice as I browned the chicken. Yum!!

  39. This was devoured by my family – including my kids (6 & 8). I thought it would be too spicy for them but they each took down two glasses of water & my oldest (8) asked for seconds on dinner (something she never does). The fact that they didn't complain about the visible green peppers & celery showed how much they loved it. Thanks for another great meal!

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      Gina @ Skinnytaste

      That makes me so happy! It's really not spicy, only when you eat the sausage which is a medium heat. We really enjoyed it too.

  40. I just made this, but added some Tony Chachere's in with the water (living in New Orleans, it goes on just about everything), and I used fresh andouille sausage from my local grocer, and it was phenomenal. I'm picky about my cajun eating because I've had the best, but this was a great dish. I will definitely be making this again!

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      Gina @ Skinnytaste

      I'm so glad you approved, being Latin I make chicken stew all the time, so I simply made it the same way, just swapped out the flavor profiles for Cajun ones.

  41. This looks awesome. But I think your protein total is off — I get closer to 35g/serving when I do the numbers!

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    I was just looking for something festive to celebrate Mardi Gras.. you know, in a way that didn't involve flashing my husband. I'm super excited about this recipe! My husband will get over the disappointment once tastes this I'm sure 😉

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    Lindsay Courtney

    Do you take the chicken off the bone after your done cooking? I haven't used legs and thighs a lot they will cook on simmer?

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    Lisa Marshall

    I really appreciate this recipe and I'm inspired to try it. What can I use as substitute for the sausage as there is none in my neck of the world??


  45. I love love love your site! Everything looks delish — I am going to try this one, but wondered how to adapt to the crockpot? Any helpful hints?


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      Gina @ Skinnytaste

      I would still saute the vegetables and chicken, add the flour then add it all to the crock pot, low 6 to 8 hours should be fine.

  46. I was just introduced to this site in January and have already made 8 dishes. EVERY recipe has been great. Steak and Cheese Sandwiches with Onions and Mushrooms are on the menu tonight!

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      Gina @ Skinnytaste

      Since they are larger, I might make 3 breasts, on the bone and cook it for a little less time. I would still serve 4 oz of chicken per person.

  47. Oh, this looks wonderful!! I loooove your site! I make several of your recipes on a regular basis, Crock Pot Sante Fe Chicken to name just one, I know the recipe by heart! EVERY recipe I have tried has been fabulous! Chicken rollatini is another favorite. Thanks for sharing your talents!! Happy Fat Tuesday everyone!!

  48. I know you said on the bone adds flavor but I have some boneless thighs to use up so this sounds perfect for tonight. Fat Tuesday kinda crept up on me!

  49. It's actually the "holy trinity":

    But no matter. Looks delicious.

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    Erica Bracken

    Definitely on my to-do list! I have yet to make something from your site that isn't stellar! Thanks for the recipes and keep 'em coming!
    xo, Erica