SOUTHERN CHICKEN AND SAUSAGE STEW

Southern cooks don’t mess round when it comes to stew. The recipe beneath is a ideal example. It starts offevolved with a roux, which is a combination of fats and flour that is cooked till it turns brown and offers off a nutty aroma. That’s the spine of the dish’s taste profile. Meaty fowl and smoky sausage make it thick and satisfying.
This stew is comparable to a gumbo, besides that it doesn’t have gumbo’s defining components — okra or gumbo file. Still, it’s amazing ladled over cooked white rice and garnished with scallions, simply as you would serve a gumbo. Use any smoked sausage you like, however for actual Southern flavor, andouille sausage is ideal.

INGREDIENTS

• ¼ cup vegetable oil, divided
• 2 kilos boneless, skinless rooster thighs chicken
• Kosher salt
• Freshly floor black pepper
• 1 pound andouille sausage, diced
• ½ cup all-purpose flour
• ¼ cup unsalted butter
• 1 medium inexperienced bell pepper diced
• 1 medium onion diced
• 1 cup chopped celery
• 2 teaspoons minced garlic
• 1 (14-ounce) can diced tomatoes
• 1½ teaspoons smoked paprika
• ½ teaspoon cayenne
• 1 tablespoon chopped sparkling thyme
• 2 bay leaves
• 6 cups hen broth
• 4 scallions, thinly sliced, for garnish

INSTRUCTIONS

1. In a stockpot or Dutch oven, warmness two tablespoons of the oil over medium-high heat. Season the rooster generously with salt and pepper and add it to the pot. Cook for about 5 minutes per side, till golden. Remove from the pan.
2. Add the sausage to the pot and cook, stirring often till browned, about 5 minutes. Remove the sausage from the pot.
3. Add the final two tablespoons of oil and the butter to the pot. When the butter is melted, minimize the warmness to medium, sprinkle the flour over and cook, whisking constantly, till the flour turns golden brown and starts to supply off a nutty aroma, about 10 minutes.
4. Add the onion, garlic, bell pepper and celery, and prepare dinner whilst stirring frequently, till the greens are softened, about eight minutes.
5. Return the poultry and sausage to the pot alongside with the tomatoes, smoked paprika, cayenne, thyme, bay leaves and broth. Bring to a boil, limit the warmness to medium-low and let simmer, uncovered, for forty five minutes.
6. Serve hot, garnished with the scallions.

Enjoy.

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