Tuesday, February 9, 2016
Happy Mardi Gras to Y'all
1 Tbsp olive oil
0.454kg (1 pound) boneless chicken thighs -- cut in strips
salt and pepper
170 gm (6 ounces) andouille or smoked sausage -- cut in half then into 1/4 inch pieces
1 medium onion diced
1 medium green pepper -- ribs and seeds removed -- diced
2 stalks celery diced
1 large zucchini diced
1 Tbsp tomatoe paste
2 tsp dried thyme
2 vine ripened tomatoes diced
1/4 cup chopped parsley
2 Tbsp white flour
1800 ml (2 quarts) chicken broth
In a 5 qt saucepan warm oil over high heat. Season chicken with S and P. Brown both sides about 10 minutes.transfer to a bowl.
Reduce heat to medium. Cook sausage til browned. Add onion, pepper, and celery. Cook til onion is translucent about 6 minutes. Stir in flour. Cook til light brown, stirring constantly about 1 minute. Stir in tomatoe paste, zucchini, tomatoes, and chicken broth. Bring to a boil. return to simmer. Stir in chicken and juices. Cover and cook til thickened about 30 minutes.
Remove lid. Simmer another 30 minutes.
Taste and adjust seasonings.
Stir in parsley.
Serve with plain rice or crusty bread.
My husband likes a bit of heat so I sit the hot sauce bottle in front of him at the table. If everyone likes a bit of heat add a couple dashes of hot sauce to the whole stew.