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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 3 votes
8
Cals:347.5
Protein:47
Carbs:8
Fat:13
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 mins
Cook: 40 mins
Total: 50 mins
Yield: 4 servings
Serving Size: 4 oz chicken, 3 oz sausage + broth

Ingredients

  • 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

Instructions

  • 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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Notes

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

Nutrition

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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92 comments on “Chicken and Andouille Sausage Stew”

  1. 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!

  4. 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.

  5. 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.

  6. 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 – https://www.skinnytaste.com/2010/02/homemade-chicken-stock-from-your-crock.html

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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!

  9. 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.
    Jen

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. Avatar photo
    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.

  15. 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!

  16. 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!

  17. 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!