Friday, May 31, 2013

Chicken and Andouille Sausage

I believe I will be making this in a couple of days for dinner. I have made this a couple of times and it is delish. You can add lots of liquid to your bowl and make it more soupy with the addition of rice or quinoa, or just serve it on a plate with no liquid. I have tried it both ways and personally I preferred it more as a soup. The broth has such a good flavor. This recipe did come from SkinnyTaste, so be sure to check out her page!

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, or just leave it out)
2 cups water
2 links (6 oz) andouille chicken/turkey sausage (Applegate)
1 bay leaf
1/4 cup chopped scallion

1.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.
2.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.
3.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.

**Randi's Side Notes**
*To make this recipe diet approved replace the flour with quinoa flour or almond flour and then of course replace the side of rice with quinoa. ENJOY!*
~ I personally have only made this with rice along with it but this week I will be trying it with the quinoa.


  1. This is a terrific recipe-very easy to make and it tastes delicious. As the weather turns cooler, I am looking forward to making this often :)

    1. Thanks for stopping by Christy! Im glad you liked the recipe! This is definitely one of my favorites for when the weather cools down!


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