Chicken and Sausage Stew

Chicken and Sausage Stew Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
The cooked flour and oil mixture, known as roux, thickens this gumbo-inspired stew. Marinara sauce adds body, enriches the color and taste, and provides slightly tangy notes for a more rounded flavor.


Serves 6 (serving size: 1 cup stew and 1/2 cup rice)
Total time: 1 Hour, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 323
Fat 9.2 g
Satfat 2.1 g
Monofat 4.1 g
Polyfat 1.2 g
Protein 18.7 g
Carbohydrate 51.8 g
Fiber 2.4 g
Cholesterol 67 mg
Iron 2.6 mg
Sodium 677 mg
Calcium 67 mg


3 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1/4 teaspoon dried thyme
4 ounces diced chicken andouille sausage
4 garlic cloves, minced
1/4 teaspoon ground red pepper
12 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
1 1/2 cups fat-free, lower-sodium chicken broth
1/2 cup chopped green onions
3 cups hot cooked white rice


1. Heat flour and oil in a Dutch oven over medium-low heat; cook for 5 minutes or until lightly browned, stirring frequently with a whisk. Add onion, bell pepper, celery, thyme, sausage, and garlic; increase heat to medium-high, and cook for 5 minutes, stirring mixture frequently. Add ground red pepper and chicken; cook for 1 minute. Stir in marinara sauce and chicken broth; bring to a boil, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove from heat; stir in green onions. Serve over rice.

David Bonom,

Cooking Light

March 2012
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