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Stewed Chicken And Sausage

  • Yield: 4 main-course servings


  • 1 small chicken (about 2 1/2 pounds)
  • 1 tablespoon Rustic Rub
  • 1/2 cup flour
  • 1/4 cup vegetable oil
  • 1 pound smoked hot pork sausage, cut crosswise into 1/2-inch slices
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 4 bay leaves
  • 1 tablespoon minced garlic
  • 6 cups Chicken Broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onions


  • Cut the chicken in half, then cut each half into 4 pieces. Season with the rub. Toss the chicken pieces with 1/4 cup of the flour to coat evenly. Heat the oil in a large cast-iron or enameled cast-iron Dutch oven. When the oil is hot, add the chicken. Turn to brown on all sides. Cook until evenly browned, 5 to 6 minutes. Add the sausage, stir, and cook for 5 to 6 minutes. Add the remaining 1/4 cup flour and cook, stirring constantly, for 2 to 3 minutes.
  • Add the onions, celery, and bell peppers and stir. Cook for 5 to 6 minutes, or until the vegetables are soft. Add the bay leaves and garlic and cook for 5 to 6 minutes, stirring occasionally to prevent sticking.
  • Add the broth, salt, and cayenne and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 1 hour. Remove the bay leaves.
  • Add the parsley and green onions and serve immediately.