Active Time
Total Time
40 MIN
Serves : 6
Photo © Quentin Bacon

How to Make It


In a large, deep skillet, heat the oil until shimmering. Whisk in the flour and cook over moderately high heat, whisking constantly, until lightly browned, about 2 minutes. Add the onion, bell pepper, celery and garlic. Season the vegetables with salt and black pepper and cook over moderate heat, stirring, until softened, about 6 minutes. Add the sausage and tomato paste and cook for 2 minutes. Add the broth and simmer until thickened, 3 to 4 minutes. Stir in the chicken and simmer until cooked through, 5 minutes. Season with salt and black pepper and serve over rice, with hot sauce.

Suggested Pairing

Pinot Noir is a terrific partner for light, spicy stews like this one.

You May Like

Aggregate Rating value: 5

Review Count: 1224

Worst Rating: 0

Best Rating: 5

Author Name: cbessa

Review Body: I make this recipe ALOT. Sometimes I add shrimp. I do add some cajun seasoning from the spice aisle at the store and have even made this using pheasant breast from my husband's hunting trips. Everyone always loves it. Need to mention that I love Grace Parisi's recipes.

Review Rating: 5

Date Published: 2017-07-12

Author Name: GabyCas

Review Body: Amazing recipe! Really good!

Review Rating:

Date Published: 2017-06-28

Author Name: Elaine Golovin

Review Body: I loved this recipe! I made only a couple of changes. I used coconut oil and the other change was orange bell pepper instead of green. I suggest you might want to chop vegetables ahead to save time. I chopped vegetables a day ahead.

Review Rating: 5

Date Published: 2017-05-17