Cajun Stew
Ingredients
| 6 skinless chicken thighs | ||
| 1 tbs canola oil | ||
| 1 package of Kielbasa or Andouille sausage | ||
| 1 lb of country ham, cut into cubes | ||
| 1 (12oz) can of hominy, drained | ||
| 2 cans of diced tomatoes | ||
| 1 can black beans | ||
| 1 medium onion chopped | ||
| 1 medium red pepper chopped | ||
| 1/2 cup of celery chopped | ||
| 2 cups of mushrooms, slice | ||
| 3 cloves garlic, chopped | ||
| 1 tsp white pepper | ||
| 1 tsp black pepper | ||
| 1 tsp red pepper | ||
| 1 tsp gumbo file | ||
| 1 tsp thyme | ||
| Chicken broth as needed | ||
| 2 cups white rice. |
- Cook rice according to package directions.
- In a stock pot, add a little oil and brown the chicken thighs on both sides.
- Stir in the sausage and ham and cook for another 5 minutes.
- Add the celery onions, peppers and garlic.
- Add the hominy, tomatoes, black beans,mushrooms and the seasonings.
- Add enough chicken broth to cover.
- Simmer partially covered for about 3 hours, stirring occasionally.
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