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Spicy Sausage Seattle WA Stew

Cajun Andouille Stew

A recipe for  Uli’s Famous Cajun Brand Andouille

  • Prep Time: 15 minutes
  • Cook Time:  45 minutes
  • Yield: 6 servings
Print Recipe

Ingredients:

  • 1 Tablespoon Olive Oil
  • 12 oz. Uli’s Famous Cajun Brand Andouille (about 2 links with casing removed)
  • 1 pound boneless skinless chicken thighs cut into 4 pieces each
  • 1 yellow onion, chopped
  • 3 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons Cajun seasoning
  • ½ tsp dry thyme
  • Salt to taste
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups chicken broth
  • 1 bay leaf
  • Sliced green onions for garnish
  • Cooked rice

Directions:

  • Heat the olive oil in a pot over medium heat.  Add Uli’s Famous Cajun Brand Andouille , breaking up with a wooden spoon, and brown it.  Remove from pan.
  • Add chicken pieces to the pan and cook in sausage fat until chicken starts to brown. About 3-5 minutes. Add celery, onion, and bell pepper.  Stir and cook for about 5 minutes.
  • Add minced garlic, Cajun seasonings, thyme, and salt.  Mix well to coat and toast. Add Uli’s Famous Cajun Brand Andouille back to the pot.
  • Add tomatoes, broth, and bay leaf.  Mix and bring to a boil. Lower heat to simmer and cover the pot.  Stir occasionally and cook until the chicken is fully cooked.  About 30-40 minutes. Check seasoning for salt and serve over rice with sliced green onions and Cajun hot sauces.

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Notes:

This recipe can be made in the slow cooker.  Brown the sausage first then add to slow cooker with remaining ingredients.  Cook on low for 6-8 hours.  For insta-pot, cook steps 1 and 2 on the sauté function.  Add and mix in the remaining ingredients.  Cover and secure the lid and pressure valve.  Cook on manual high pressure for 10 minutes.  Allow a 10-minute manual release and release the remaining pressure manually.

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