Chicken, Sausage, and White Bean Stew

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 3 quarts
LEVEL: Easy

ingredients

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
  • 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
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      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.

      Combine all ingredients thoroughly.

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