Snow's coming to Maryland. Need a hearty stew to get through the next few hours! This recipe was inspired by an Emeril Lagasse dish. So it even has a New Orleans connection for Mardi Gras.
2 lb. chicken breast, boneless, cut into bite sized chunks
1 lb. smoked sausage
2 onions, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 jalapeno, seeded, ribbed and diced
2 cans Rotel tomatoes
1 qt. chicken stock
1 can Navy beans
2 red potatoes, diced
2 bay leafs
1 tbsp. Italian seasoning
1 tsp. thyme
1 tbsp. black pepper
1 tsp. minced garlic
On the day before, season chicken chunks with cajun seasoning in a large freezer bag.
In stock pot, saute vegetables in olive oil until tender. While veggies saute, add 1/2 cup flour to freezer bag and toss chicken to cover. Add to vegetables and saute for 5 minutes. Add tomatoes and seasonings, bring to boil and simmer 5 minutes. Add stock, beans and potatoes, bring to boil and simmer 30 minutes or until potatoes are done. Adjust seasoning and thicken if necessary with cornstarch and water mixture.
No comments:
Post a Comment