Beaufort Stew

Beaufort Stew with Rice  has tons of flavor and is easy to make

Beaufort Stew with Rice has tons of flavor and is easy to make

Are you looking for something that is PACKED with great flavors – Andoulle sausage, shrimp, chicken – that is super satisfying, impressive for guests, but also super easy to pull together?  Well, here is one for you.  It is a stew, but you serve it over rice, so it is an all-in-one meal in a bowl.  This one is from our family friend, Lois.  She is an amazing cook who has only given me amazing recipes.  And lives up to her great reputation.   The tomato stock can be made directly in the skillet, so you won’t even use too many dishes to make it.  If you think of it, grill the chicken ahead of time when you’re making something else on the grill (or bake them if you don’t want to fire up the grill).  You can add more veggies if you want and if you like it even thicker, just add more cornstarch-water mixture.   It freezes well, and it is a great one for company because you can finish it ahead of time and then serve when you want.

Chicken with cajun seasoning and andoulle sausage really make this pop

Chicken with cajun seasoning and andoulle sausage really make this pop

2 T olive oil
1 cup celery, large diced
½ cup onion, large diced – I used about 1 medium onion
1 cup mixed red, yellow and green peppers – about 1 pepper
2 pounds boneless, skinless chicken breast – grilled (I used about 4 frozen ones) – I sprinkled with Cajun seasoning before grilling.
1 pound Andoulle sausage – sliced
1 pound shrimp, peeled
1 small can of corn – or use fresh if you have it!

Tomato Stock:
3 cups V8 juice
2 bay leaves
Pepper and salt to taste
2 tablespoon brown sugar
1 tsp. thyme (fresh or dried)
2 tsp corn starch (mixed with 2 tsp water) – mix into stock

Saute the celery, onion and peppers in large heavy skillet in olive oil.   Cook until vegetables are half cooked.  Add the chicken and Andoulle sausage and sauté for 5 minutes.  If you are serving it right away, add in the shrimp at this point.   Add in the tomato stock ingredients, simmer for 10 minutes or until you feel all is done.  If it isn’t thick enough for your liking, mix up some more corn starch and water and mix it in.

If you are serving later, add the shrimp in and heat over medium-high heat for about 7-10 min until the shrimp is cooked.

Serve over cooked white rice.

Can freeze to serve later.

If you want to look at pictures more closely, just click on them.


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