Photo: Chicken, Sausage, and White Bean Stew Recipe
Ingredients
- 2 tablespoons olive oil
- 4 chicken thighs
- 4 chicken legs
- 3 teaspoons Essence, recipe follows
- 1 1/2 teaspoons salt
- 1 teaspoon white pepper
- 1 pound andouille sausage, chopped into 1/2-inch pieces
- 1 cup chopped onion
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- 4 teaspoons minced garlic
- 1 pound white beans, soaked overnight
- 2 quarts chicken stock
- 3 sprigs thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
Directions
Set a Dutch oven over medium-high heat, and add the olive oil to the pan. Season the chicken with 2 teaspoons of the Essence, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Place the chicken pieces in the pan and sear until well browned, about 4 to 5 minutes. Turn over and sear on the second side for an additional 4 to 5 minutes. Remove the chicken pieces from the pan and set aside. Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes. Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer. Cook the beans for 1 hour. Add the chicken back to the pan, and season with the remaining Essence, salt and pepper. Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour. Stir in the chopped parsley and serve over steamed white rice.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
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By sandy_curran_12...
Newport News, 86
on May 22, 2012
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Love it! Rich, hearty, warming, delicious. I did use the recipe as a concept rather than following it to the letter. I had a packet of 6 chicken thighs and regular turkey sausage, so I added a couple of chopped hot peppers with the sausage and cut back on the beans. I keep packages of precooked beans in the freezer, because I have trouble finding great northern beans when I want them. I probably used the equivalent of 1/2 pound...so I did not have to cook the beans until tender. I do agree with others, that beans take more than 2 hours to completely soften. I did pretty much everything else the same and it was WONDERFUL!
By woodspinner_128...
American Southwest
on May 14, 2012
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OK dish. But the time shown is really off. The chicken won't all fit in a Dutch oven so two batches. Instructions call for cooking the beans an hour, adding the chicken and cooking beans and chicken for another hour. Figure 3 hours start to finish.
By lisa2851
Warren, MI
on April 03, 2012
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Great recipe, used boneless thighs, smoked sausage, canned navy beans, added shrimp over rice. Excellent. Sometimes you need to use what you got, Improvise. Lol
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