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Chicken, Sausage & Bean Stew

Chicken, Sausage & Bean Stew

My latest cookbook find has a section called, Rainy Days: blues chasers, given the lack of sunshine, cold temperatures (yes, I know it’s still only February) and the inability to be able to enjoy the outdoors for an extended period of time, I feel a blues chaser is appropriate.  Enjoy this Chicken, Sausage & Bean Stew on this less than stellar day ~ spice it up with some Ro*tel tomatoes and/or serve with Zatarain’s® Spanish Rice, in the spirit of Taco Tuesday ~ I always encourage you to make each dish your own, as well as purchase from your local vendors and farmers.  If you are in the Kansas City metro area, I recommend Savory Spice Shop in the Brookside neighborhood as well as City Market in the River Market neighborhood.


2 Tbsp Vegetable Oil

4 Skinless, Boneless Chicken Breasts, cubed

8 Ounces Course Textured Grassland Beef Pork Sausage, cut into large chunks (not ground sausage ~ Grassland Beef is a Missouri entity)

4 Grassland Beef Frankfurters, halved

1 Onion, finely chopped

3 Carrots, finely sliced

1 Garlic Clove, minced

1 tsp Thyme, dried

¼ - ½ tsp Red Pepper Flakes, dried

14 Ounces Chopped Tomatoes, canned (substitute with Ro*tel here)

14 Ounces BUSH’S® Cannellini Beans, canned (drained and rinsed)

2/3 Cup Swanson® Chicken Stock (I always use unsalted stock/broth)

Salt and Pepper, to taste

Fresh Parsley, to garnish

FIRST Heat the Vegetable Oil in a large heavy-bottom pan over medium-high heat

SECOND Cook the Chicken, Sausage, and Frankfurters until lightly browned

THIRD Reduce the heat to medium

FOURTH Add the Onion and Carrots and cook for 5 minutes, or until soft

FIFTH Stir in the Garlic, Thyme, and Red Pepper Flakes – cook for 1 minutes

SIXTH Add the Tomatoes, Beans and Stock – season to taste with Salt and Pepper

SEVENTH Bring to a boil, then let simmer over low heat for 20 – 30 minutes

EIGHTH Stir occasionally

Garnish with Parsley just before serving

Serve with Zatarain’s® Spanish Rice

Serves 4

Chicken, Sausage & Bean Stew hails from the newest addition to my cookbook collection, Comfort Food, published in the UK in 2009, page 42.

Photo by Nick Karvounis on Unsplash

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