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.
Yield: 4 servings
5 from 1 vote

Chicken and Andouille Sausage Stew

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
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.

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.

Notes

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

Nutrition

Serving: 4oz chicken, 3 oz sausage + broth, Calories: 347.5kcal, Carbohydrates: 8g, Protein: 47g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 194.5mg, Sodium: 490mg, Fiber: 2g, Sugar: 1g
Freestyle Points: 8
Points +: 9