Chicken and Andouille Sausage

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 cup, chopped or 160g

• Green bell pepper

  Sweet, green, raw

  ½ cup, chopped or 75g

• Celery

  Raw

  ¼ cup chopped or 25g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Chicken leg

  Broilers or fryers, meat only, raw

  4 leg bone and skin removed (yield from 1 or 312g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Water

  Plain, clean water

  2 cup or 473g

• Sausage

  Beef, pork, chicken, skinless, smoked

  2 link or 168g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

Directions

1. Heat a large deep non-stick skillet over medium heat. When hot, add the olive oil, onions, bell peppers, and celery. Cook for 3 to 4 minutes, stirring occasionally.
2. Push the vegetables to the edges of the skillet. Add the chicken thighs and legs to the center and season with salt and pepper. Brown for 2 to 3 minutes on each side.
3. Sprinkle the flour over the chicken and vegetables.
4. Pour the water into the skillet. Add the sausages and bay leaf. Adjust salt and pepper to taste. Cover and reduce heat to low. Simmer for 30 to 35 minutes.
5. Remove the bay leaf and top with scallions. Serve and enjoy!

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