Emeril and Jay's Chicken White Bean Sausage Rice Stew

Hola and welcome to Chez Jay’s! On tonight’s menu is my version of Emeril’s Chicken, White Bean, Sausage and Rice Stew.

The first thing to do is soak the white beans for at least three hours. The longer the better though so I pour them in the pan to soak right before bed and let them soak overnight.

When it comes time to make the stew, pour just a bit of Olive Oil in the bottom of a big pot that’s been heated up on medium. Then put our four skin-on, bone-in chicken breasts seasoned with a little Cavenders (or Emeril’s Essence if you prefer) and maybe a little salt and ground pepper to taste in the hot pan skin side down. They cook for about 5 minutes or until they’re brown. Then turn them over and cook the other side also until brown.

Then remove the chicken and put about one pound sliced smoked sausage (or Andouille if you prefer) in and cook it until it’s well caramelized. Then throw in the chopped onion, green pepper and celery and let them cook until soft. Then some minced or chopped garlic. Only let the garlic cook for about 30 seconds or so cause you don’t want it to burn.

Now pour 64 ounces of chicken broth, the beans (drained), some thyme and a bay leaf in there and bring to a boil and then reduce the heat to a simmer or small boil and cook for ONE HOUR.

Now put the chicken back into the pot with all the ingredients in there getin’ happy! You can toss in a little more salt and pepper or more Essence if you use that or even Cavenders here if you want.

Cook for another hour then make sure the chicken is cooked all the way through and the beans are soft and tender. (If the beans are not soft, cook a little longer, but since you DID remember to soak the beans overnight that shouldn’t be problem, right?)

When the stew is done make some rice. I just use the minute rice, but you can make whatever you like.

Then serve the chicken and stew over rice and ... BAM! You have my version of Emeril’s Chicken, White Bean, Sausage and Rice Stew!

If you want, you can always pull all the cooked chicken breast meat off the bone and kind of shred it up and throw it back into the pot. Then toss some rice in there instead of cooking it separately. Maybe ½ cup? 1 cup? Not too much or it will soak up all your liquid! Then you could serve it in bowls like a real stew. Just play around with it and be creative!

Jayman3768@gmail.com
Facebook.com/Jayman68
@Jayman_IWS