More Spice Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeFall is the perfect season for something warm, hearty, and full of flavor. This chicken and andouille sausage stew by @Mydiaryofus checks every box. Packed with tender chicken, Andouille sausage, and classic Creole seasoning, it’s comfort food made simple.
Ingredients
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2 Lb. Boneless Skinless Chicken Thighs, cut into cubes
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1 Lb. Andouille Sausage, sliced
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2 Tbsp. Tony Chachere’s More Spice Seasoning
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1/2 Cup Diced Onion
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1/4 Cup Diced Celery
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1/4 Diced Green Onions + more for topping
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4 Cups Chicken Stock
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1 Bay Leaf
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1/4 Cup Flour
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Cooked Rice
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1 Tbsp. Olive Oil
- Clear
Directions
- Season chicken thighs with Tony Chachere’s More Spice Seasoning and toss to coat.
- Heat a dutch oven over medium high heat and add the chicken into two batches searing until browned.
- Remove the chicken from the pan and add the andouille sausage and sauté for 3-5 minutes and then remove from the pan.
- Add in diced onion, celery, and green onions at this time, scraping up any bits on the bottom of the pan until veggies begin to soften.
- Add flour to the veggies and cook another couple of minutes.
- Add in the chicken and sausage to the veggies and then add in the chicken stock stirring until everything is combined.
- Add in the bay leaf and bring to a simmer. Cook for at least 20 minutes until broth has thickened and the chicken has cooked through. Can simmer for hours and be great though.
- Serve over rice and top with green onions.
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