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.




15 min


2 min


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