- 3 tablespoons butter
- 1/2 pound Andouille Sausage
- 4 cups diced onion
- 1 jalapeño pepper, sliced, stems and seeds removed
- 1 tablespoon BBQ Rub
- 1 tablespoon salt
- 1 can (27 oz) crushed tomatoes
- 2 cups diced potatoes
- 2 1/2 quarts chicken stock
- 2 pounds Smoked Chicken Breast
- 3 cups butter beans (baby lima beans)
- 3 cups corn
- 3 cups diced baked potatoes
- Freshly ground black pepper, to taste
Recipe notesTry this easy update on a traditional Southern stew recipe with smoked chicken and spicy andouille sausage in place of the original protein: squirrel.
- Bake the add-in potatoes: Preheat oven to 350 degrees F. Coat 4 Idaho potatoes with olive oil, season with salt and bake for about an hour, or until potatoes are tender. When cool enough to handle, dice the baked potatoes. You should have about 3 cups, or 24 ounces.
- Heat 1 tablespoon butter over medium heat in a large stock pot. Add andouille sausage and brown. Add onions, jalapeño, rub and salt. Cook until onions begin to soften then add crushed tomatoes. Stir and cook for 5 minutes. Add diced, uncooked potatoes and chicken stock and simmer, skimming fat and foam from the surface, for 20 minutes, or until the potatoes are tender. Remove from heat and purée the stew with a hand blender for 2 minutes.
- Place pot back on stovetop over medium heat. Add the diced, baked potatoes, smoked chicken, baby lima beans and corn. Stir frequently to prevent burning on the bottom of the pot. Simmer for 20 minutes or until the baby lima beans are tender. Season to taste with pepper and serve with cornbread or hush puppies.