Spicy Pulled Chicken and Red Bean Stew
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 727
- Total Fat
- 36
- Saturated Fat
- 9
- Carbohydrates
- 63
- Dietary Fiber
- 9
- Sugar
- 22
- Protein
- 38
- Cholesterol
- 84
- Sodium
- 1517
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
Ingredients
4 tablespoons olive oil
1 teaspoon red pepper flakes
3 tablespoons minced garlic
8 ounces andouille sausage, diced
1 onion, finely diced
3 ribs celery, finely diced
2 jalapenos, seeded and diced
1/4 cup all-purpose flour
2 quarts chicken stock
1/4 cup molasses
2 bay leaves
1 teaspoon ground cumin
2 (15-ounce) cans red beans in sauce
3 cups cooked rotisserie chicken, shredded
1 tablespoon salt
1 tablespoon cracked black pepper
3 tablespoons chopped scallions
Directions
- In a large Dutch oven or soup pot over medium-high heat, add the oil. Stir in the red pepper flakes and garlic and cook until the garlic begins to brown, about 1 to 2 minutes. Add the sausage and cook until slightly browned, about 2 to 3 minutes. Stir in the onion, celery, and jalapenos. Cook until the vegetables soften, about 1 to 2 minutes, then add the flour and cook, stirring frequently, to form a roux. Whisk in the stock, molasses, bay leaves and cumin. Bring to a simmer and cook for 7 to 8 minutes. Stir in the beans, chicken, salt, and pepper. Cook until the chicken is warmed through and the stew has thickened, about 5 to 7 minutes. Transfer the stew to a large serving bowl and garnish with scallions. Serve.