Cabin cookbook...

A friend in South Dakota recently shared this recipe. She is getting the snow, ice and frigid temperatures before we do, then sends them along to us. Thanks a bunch, Dakota...
This is a perfect recipe for those days - a bowl of hot veggie-filled stew, simmering all day with no effort in the crockpot.

CHICKEN AND SAUSAGE STEW



In bottom of a slow cooker:
1 c. chopped onion
1 c. celery, 1" pieces
1 c. green pepper, chopped

Top with:
2 lbs. boneless chicken thighs, cubed
1/2 - 1 lb. Andouille or Kielbasa sausage,
cut in 1/2" slices
Combine (just stir into opened can):
1 can (14.5 oz) diced tomatoes
3 T. flour (optional - I like juicy more than thick)
1/2 tsp. (or more) garlic powder
1/4 tsp. cayenne (just enough for some zip; it's not too hot. If you like hot, add more.)

Pour over contents of pot. Cover, cook on LOW until tender - about 6 hours.
Skim any fat. Serve in bowls.
6 servings (1 1/2 c. servings)








I did a few tweaks, as usual. I didn't have thighs, so used two large chicken breast cut in 1" cubes. I also added 1 c. of cabbage, cut in bite-size chunks, and a can (14.5 oz) of tomato sauce.
I used Jenny-0 Italian turkey sausages, which I had cooked previously. Just added the slices about two hours before end of cooking time.
Another words, you can mess with this recipe a lot, and it will still be good!

I loved this warming bowl of goodness. If I had company coming for dinner or lunch, I would make a loaf of French bread to go with it. 90 minute bread recipe, start to finish, and sooooo yummy - to smell while baking, and to dunk crusty chunks into the stew juices.

This one is definately staying in the Cabin Cookbook!