Louisiana Stew

• 3 Tbsp. olive oil
• 2 large chicken breasts, skin removed and cut into 8 pieces
• 12 chicken thighs, skin removed
• 1/4 c. flour
• 1 1/2 c. chopped onion
• 2 c. celery, diced
• 2 medium green bell peppers, chopped
• 1 (32 oz.) can chopped tomatoes
• 4 Tbsp. tomato paste
• 1 tsp. hot pepper sauce
• 4 c. chicken broth
• 1 Tbsp. fresh lemon juice
• 2 large bay leaves
• 2 large garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 lb. hot spicy sausage, precooked

1. Heat oil in skillet.
2. Working in small batches, brown chicken pieces on all sides, then drain on paper towel.
3. Stir-fry onion, celery and peppers 5 minutes.
4. Add tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper.
5. Bring to a simmer.
6. Add chicken to pan; simmer, uncovered, for about 30 minutes.
7. Add sausage and cook another 30 minutes.
8. Skim off any fat.
9. Remove any bones.
10. Serve in shallow soup bowls over freshly cooked rice or as a stew.

olive oil, chicken breasts, chicken, flour, onion, celery, green bell peppers, tomatoes, tomato paste, hot pepper sauce, chicken broth, lemon juice, bay leaves, garlic, salt, pepper, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526160 (may not work)