Cajun Chicken and Andouille Sausage Stew

This stew reheats beautifully, making it a perfect meal prep item to add to your list of meals for the week. The tomatoes and peppers add freshness and the Cajun seasoning, cumin and paprika provide a wonderful smoky and spicy combo of flavors. Serve this with brown rice, quinoa or couscous.

1. Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the diced chicken and cook until browned, about 5 minutes. Transfer to a bowl.

2. Add sausage to the pan and cook until caramelized, about 4-5 minutes. Transfer to the same bowl as the cooked chicken.

3. Add the remaining tablespoon of olive oil to the pan along with the onion, green pepper and red pepper. Cook until lightly softened, about 2-3 minutes. Add garlic and cook for 30 seconds longer, or until fragrant.

4. Add white wine and reduce by half. Add tomato paste and stir to combine.

5. Add cooked chicken and sausage back to the pan along with the chicken stock, diced tomatoes, Cajun seasoning, cumin and paprika. Bring the stew to a boil; reduce to a simmer, cover and cook on low heat for 30 minutes.

6. Taste the stew and season with salt and pepper, to taste. Ladle stew into bowls, garnish with fresh thyme and serve.

Cajun Chicken and Andouille Sausage Stew

Serves 4-6

All you need:

2 tablespoons olive oil, divided

1 pound boneless, skinless chicken breast (or thighs), diced

2 andouille chicken sausage links, diced

1 small yellow onion, diced

1 green pepper, diced

1 red pepper, diced

1/3 cup white wine

2 tablespoons tomato paste

3 cups chicken stock

1 (14.5) oz. can fire-roasted tomatoes, with juice

1 teaspoon Cajun seasoning

1 teaspoon ground cumin

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

Fresh thyme leaves, for garnish

All you do:

1. Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the diced chicken and cook until browned, about 5 minutes. Transfer to a bowl.
2. Add sausage to the pan and cook until caramelized, about 4-5 minutes. Transfer to the same bowl as the cooked chicken.
3. Add the remaining tablespoon of olive oil to the pan along with the onion, green pepper and red pepper. Cook until lightly softened, about 2-3 minutes. Add garlic and cook for 30 seconds longer, or until fragrant.
4. Add white wine and reduce by half. Add tomato paste and stir to combine.
5. Add cooked chicken and sausage back to the pan along with the chicken stock, diced tomatoes, Cajun seasoning, cumin and paprika. Bring the stew to a boil; reduce to a simmer, cover and cook on low heat for 30 minutes.
6. Taste the stew and season with salt and pepper, to taste. Ladle stew into bowls, garnish with fresh thyme and serve.