Cajun Chicken and Sausage Stew
Ingredients
| 6 boneless, skinless chicken thighs | ||
| 1 tbs oil | ||
| 1 kielbasa sausage, cut into rounds | ||
| 1 lb ham, cut into cubes | ||
| 1 (12 oz) can hominy, drained | ||
| 2 cans stewed tomatoes | ||
| 1 can black black beans, rinsed and drained | ||
| 1 medium onion, chopped | ||
| 6 cloves garlic chopped | ||
| 2 cups mushrooms, sliced | ||
| 2 tsp white pepper | ||
| 2 tsp black pepper | ||
| Kosher salt to taste | ||
| 2 tsp cayenne pepper | ||
| 1 tsp gumbo file | ||
| 1 tbs fresh thyme, chopped | ||
| 4 cups chicken broth | ||
| White rice for serving |
The longer you cook it the better it tastes.
- In a stock pot lightly saute chicken thighs in oil, then stir in kielbasa and ham and continue sauteing.
- Add hominy, tomatoes, black beans, onion, garlic, mushroom and spices. Saute for several minutes, then add the chicken stock.
- Stew 2 to 4 hours on ow heat, adding more chicken stock if mixture becomes too dry.
- Serve over white rice.
No Comments