Cajun Chicken and Sausage Stew
|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.