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Chicken and Andouille Sausage Stew

5 from 5 votes

A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.

Prep Time: 10

Cook Time: 40

Total Time: 50

Yield: 4 servings

Course: Dinner

Cuisine: American

Ingredients

2 tsp oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
14 oz 4 lean skinless chicken thighs, with bone*
12 oz 4 lean skinless chicken drumsticks, with bone**
salt and fresh pepper (to taste)
1 tbsp all-purpose flour (rice flour for gluten-free)
2 cups water
2 links (6 oz andouille chicken/turkey sausage (Applegate))
1 bay leaf
1/4 cup chopped scallion

Instructions

Heat a large deep non-stick skillet over medium heat.
When hot, add the oil, onions, peppers and celery.
Cook 3 to 4 minutes, stirring.
Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper.
Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.
Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low.
Simmer 30 to 35 minutes, remove bay leaf and top with scallions.
Serve with rice or quinoa if desired.

Notes

*thighs were 10 oz total weight cooked, off the bone
**drumsticks were 6 oz total weight cooked, off the bone

Nutrition

Serving: 4oz chicken, 3 oz sausage + broth, Calories: 347.5kcal, Carbohydrates: 8g, Protein: 47g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 194.5mg, Sodium: 490mg, Fiber: 2g, Sugar: 1g

- WW Points: 2

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