A hearty chicken and sausage stew that captures the bold flavors of the American South—skinless, bone-in chicken and spicy andouille-style sausage simmered with the classic Cajun “holy trinity” of onions, bell pepper and celery. This lighter version delivers all the comfort of a traditional gumbo-style stew without the excess fat, making it an excellent option for a satisfying weeknight dinner or a festive Fat Tuesday meal.
Chicken and Andouille Sausage Stew
This recipe pares down the traditional fat used in many gumbos while keeping the depth of flavor. Skinless, bone-in chicken gives a rich broth from the bones without added skin fat, and lean chicken or turkey andouille provides smoky, spicy bites throughout the stew. The stew itself is mildly seasoned so each spoonful tastes layered—if you prefer less heat, swap the spicy sausage for smoked turkey sausage or turkey kielbasa for a milder flavor profile.
The base of this stew uses the Cajun “holy trinity” of onion, green bell pepper and celery, sautéed briefly to release their aroma and sweetness. A light dusting of flour (or rice flour for a gluten-free option) thickens the broth slightly. The dish is versatile—serve with a small scoop of rice, quinoa, farro, or enjoy it as a low-carb, gluten-free bowl right from the pot. Garnish with chopped scallions for a fresh finish.
Notes on chicken sizing: calculating weight with bone-in chicken can be tricky because raw vs. cooked weights differ. The most consistent approach is to measure the finished, cooked meat off the bone if you need precise nutrition numbers. If you use very large pieces or prefer white meat, choose skinless bone-in chicken breasts to keep meat moist and maintain flavorful broth from the bones.
Ingredients
- 2 tsp oil
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- 14 oz total: about 4 lean skinless chicken thighs, bone-in (or adjust to taste)
- 12 oz total: about 4 lean skinless chicken drumsticks, bone-in (optional alternative to thighs)
- Salt and freshly ground black pepper, to taste
- 1 tbsp all-purpose flour (use rice flour for a gluten-free version)
- 2 cups water
- 2 links (6 oz each) lean andouille-style chicken or turkey sausage (such as Applegate or a similar brand)
- 1 bay leaf
- 1/4 cup chopped scallion, for garnish
Instructions
- Heat a large, deep non-stick skillet or heavy pot over medium heat.
- Add the oil, then the chopped onions, green bell pepper and celery. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Push the vegetables to the edges of the skillet and place the chicken pieces in the center. Season the chicken lightly with salt and pepper.
- Brown the chicken for 2 to 3 minutes per side to develop color and flavor. Once lightly browned, sprinkle the flour evenly over the chicken and vegetables and stir briefly to combine. The flour will help slightly thicken the broth.
- Pour in 2 cups of water, add the sausage links and toss in the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
- Cover the pan, reduce heat to low and simmer gently for 30 to 35 minutes, or until the chicken is cooked through and tender. Remove the bay leaf before serving.
- Top with chopped scallions and serve hot. Offer cooked rice, quinoa or farro on the side if desired.
Notes & Tips
- If you prefer less spice, replace the spicy andouille with a milder smoked turkey sausage or turkey kielbasa.
- To keep the dish gluten-free, substitute rice flour for the all-purpose flour or use a small cornstarch slurry at the end of cooking to thicken the broth.
- Bone-in chicken gives the best flavor; if using boneless pieces, reduce simmer time slightly and watch to avoid drying out the meat.
- Leftovers store well—keep refrigerated in a covered container and reheat gently on the stovetop. The flavors often deepen after a day.
Nutrition (approximate per serving)
Serving: 4 oz chicken, 3 oz sausage + broth. Calories: 347.5 kcal; Carbohydrates: 8 g; Protein: 47 g; Fat: 13 g; Saturated Fat: 3 g; Cholesterol: 194.5 mg; Sodium: 490 mg; Fiber: 2 g; Sugar: 1 g.
This Chicken and Andouille Sausage Stew brings together Cajun-inspired flavors in a lighter, easy-to-make format. It’s an excellent choice for anyone looking to enjoy classic Southern comfort without extra fat, and it adapts well to dietary preferences and ingredient swaps. Serve with a small portion of rice or grains, or keep it low-carb and enjoy straight from the bowl—either way, it’s warming, satisfying, and perfect for a cozy evening.
