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Chicken and Andouille Sausage Stew
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
**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
- WW Points: 2