Spicy Pulled Chicken and Red Bean Stew

• 4 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 3 tablespoons minced garlic
• 8 ounces andouille sausage, diced
• 1 onion, finely diced
• 3 ribs celery, finely diced
• 2 jalapenos, seeded and diced
• 1/4 cup all-purpose flour
• 2 quarts chicken stock
• 1/4 cup molasses
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 (15-ounce) cans red beans in sauce
• 3 cups cooked rotisserie chicken, shredded
• 1 tablespoon salt
• 1 tablespoon cracked black pepper
• 3 tablespoons chopped scallions

1. In a large Dutch oven or soup pot over medium-high heat, add the oil.
2. Stir in the red pepper flakes and garlic and cook until the garlic begins to brown, about 1 to 2 minutes.
3. Add the sausage and cook until slightly browned, about 2 to 3 minutes.
4. Stir in the onion, celery, and jalapenos.
5. Cook until the vegetables soften, about 1 to 2 minutes, then add the flour and cook, stirring frequently, to form a roux.
6. Whisk in the stock, molasses, bay leaves and cumin.
7. Bring to a simmer and cook for 7 to 8 minutes.
8. Stir in the beans, chicken, salt, and pepper.
9. Cook until the chicken is warmed through and the stew has thickened, about 5 to 7 minutes.
10. Transfer the stew to a large serving bowl and garnish with scallions.
11. Serve.

olive oil, red pepper, garlic, andouille sausage, onion, celery, jalapenos, allpurpose, chicken stock, molasses, bay leaves, ground cumin, red beans, chicken, salt, cracked black pepper, scallions

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/spicy-pulled-chicken-and-red-bean-stew-recipe.html (may not work)