Chicken Andouille Stew
This recipe was inspired from the May 2002 issue of Martha Stewart Living magazine. As in any good stew, there is a long cooking time, but the result is delicious. If we would have had fresh or frozen okra, we would have added it to the vegetables for added thickening - perhaps next time. Originally served as part of: Chicken Stew.
Ingredients
- 4 pounds whole chicken
- 5 cups water (divided)
- salt & pepper
- 4 tablespoons vegetable oil (divided)
- 2 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups onions (chopped)
- 1½ cups red and green bell pepper (chopped)
- 1/2 cup celery (chopped)
- 6 cloves garlic (minced)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 12 ounces andouille chicken fully cooked sausage (sliced)
- 1/4 cup dry white wine
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon or more to taste cayenne
- white rice
- 1 medium beefsteak tomato
- 4 tablespoons italian flat leaf parsley (chopped)
- hot pepper sauce
Instructions
About 2.5 hours before we want to eat, we begin with the chicken. We fill a medium pot with 4 cups of water to make a quick stock. We rinse the chicken and place the neck and contents of the bag of innards (discarding the liver) into the pot. We cut the chicken into 10 pieces and put the wing tips and backbone into the stock pot. We have 2 legs, 2 wings, 2 thighs, and 4 pieces of breasts. We wash our hands well and put the stock pot on the stove over medium-high heat. When the water comes to a boil, we reduce the heat to a gentle simmer and remove any "scum" with a spoon.
Meanwhile, we heat our dutch oven over medium high heat with 1 tablespoon of oil. We salt and pepper the chicken and when the oil is hot we add half the chicken. We brown for about 5 minutes, turning after 3 minutes. We remove the chicken to a plate and continue with the rest of the chicken. When all the chicken is browned, we set the pieces aside and remove as much skin as we can. We kept the skin to add flavor to the pan, but we do not need the skin on in the stew.
We add the rest of the vegetable oil and the butter to the dutch oven. We lower the heat to medium, and when the butter has melted, we add the flour. We stir with a wooden spoon, scraping up the brown bits on the bottom of the pan. We cook, stirring often, for about 10 minutes. We want the butter-flour mixture to be darkish brown. When it looks good, we add the onions. We stir and cook for about 5 minutes. Next we add the peppers and celery. After another 5 minutes, we add the garlic, dried thyme and rosemary, and the sausage. We stir and add the wine. When the wine is almost evaporated, we strain the chicken stock from the pot into the dutch oven and add the browned chicken. We bring the mixture to a boil, lower it to a gentle simmer, and partially cover the dutch oven.
After 30 minutes of simmering, we can taste the stew for seasoning. In a cup we mix the rest of the water with the Worcestershire sauce, cayenne powder, and salt and pepper. We then continue to simmer for another 45 minutes partially covered.
Meanwhile, we make the rice according to the package directions. We chop the tomato and salt it. When the chicken is very tender, we shut the heat on the dutch oven and add the tomato and half the chopped parsley. After about 5 minutes, we serve the chicken andouille stew over the cooked rice.
We top with the remaining parsley and hot pepper sauce if desired.
Ingredients
- 4 lb whole chicken
- 4 cups water
- 1 tbsp vegetable oil
- salt and pepper
- 3 tbsp vegetable oil
- 2 tbsp butter
- ½ cup all-purpose flour
- 2 cups onions (chopped)
- 1½ cups red and green bell pepper (chopped)
- ½ cup celery (chopped)
- 6 cloves garlic (minced)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 12 oz fully cooked chicken andouille sausage (sliced)
- ¼ cup dry white wine
- 1 cup water
- 2 tbsp Worcestershire sauce
- ½ tsp cayenne (or more)
- white rice
- 1 medium beefsteak tomato (chopped and salted)
- 4 tbsp Italian parsley (chopped, divided)
- hot pepper sauce
Instructions
Grown-up
About 2½ hours before dinner, put the water in a medium pot. Rinse the chicken and add the neck and giblets (not the liver). Cut the chicken into 10 pieces and add the wing tips and backbone to the pot. Wash your hands. Bring to a boil over medium-high, then simmer gently, skimming off the foam.
Grown-up
Heat the oil in a dutch oven over medium-high. Season the chicken and brown half of it about 5 minutes, turning after 3. Repeat. Pull off as much skin as you can.
Add the rest of the oil and the butter, lower to medium, and stir in the flour, scraping up the browned bits. Cook, stirring often, about 10 minutes, until darkish brown.
Add the onions for 5 minutes, then the peppers and celery for 5 minutes. Add the garlic, herbs and sausage, then the wine, and cook until it’s almost gone.
Strain the stock into the pot and add the browned chicken. Bring to a boil, then simmer gently, partly covered, 30 minutes.
Taste. Mix the water, Worcestershire, cayenne, salt and pepper, stir it in, and simmer partly covered 45 minutes more, until the chicken is very tender.
Meanwhile, cook the rice. Turn off the stew, stir in the tomato and half the parsley, and let sit 5 minutes. Serve over rice with the rest of the parsley and hot sauce.