April 10, 2010

Chicken Cajun Smoked Sausage Stew

  • 2 Tbs. butter
  • 2 med. onions, coarsely chopped
  • 2 med. potatoes, coarsely chunky (1/2 inch)
  • 2 med. carrots, peeled and coarsely Chunky (1/2 inch)
  • 2 garlic cloves, minced
  • 2 stalks celery, sliced
  • 1 lb. boneless chicken breast
  • 1 lb. smoked sausage
  • 1 14-oz. can diced tomatoes
  • 2 C. marinara sauce
  • 2 C. chicken broth
  • 2-3 tsp. Cajun spice (to taste)
  • 1 tsp. oregano
  • salt and pepper to taste


Melt butter in a large saucepan/soup pan over medium heat. Add the onion, potatoes, carrots garlic and celery. Saute for 10 minutes until golden. Stir frequently so they don't stick. Cut the chicken up into 1-inch pieces and add to the hot pan. Sear on all sides and cook for 5 minutes. Slice up the smoked sausage into 1/4-inch pieces and add to pot. Mix in and cook another 5 minutes. Place all ingredients in a large crockpot and add together the tomatoes, marinara sauce, chicken broth and seasonings. Stir well. Turn heat to low, cover and let cook for 5-6 hours or until vegetables are fork tender and broth has thickened. season to taste. Serve with hunks of hot cornbread.

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