Andouille & Chickpea Stew {Cajun Stew}

We love this - its quick and easy with cooked sausage and your favorite rice. I use 'Aidells Cajun Sausage' links and cut on the bias with white steamed rice...those that like "more heat" can add in more crushed red pepper flakes to the dish, make Cajun rice with a 'kick', or use your preferred cooked Andouille sausage that might be 'hotter."  Traditionally, Andouille isn't "super hot" and Aidells has the perfect amount of spice for me.  The chickpeas are a great balance in this dish, they are the bite of 'calm' that pairs with the spice.  Throwing in spinach is just an added bonus not only adding color and texture but, vitamins and nutrients.  ~Enjoy! Diane  

Andouille Sausage & Chickpea Stew {Cajun Stew}

Ingredients: 
12 oz Andouille Sausage, cooked & cut on the bias into bite-sized rounds
1 Large Onion, sliced
1 Large Sweet Red Pepper, sliced  
2 Tbs Olive Oil
1 Can Chickpeas (15oz), drained
1 Pint of Diced Tomatoes (or 15oz canned) 
1/2 Bag of 8oz Fresh Express Spinach
1 Clove Garlic, minced 
1/4 Cup Fresh Basil, chopped
1 tsp Crushed Red Pepper Flakes *optional
Salt & Pepper to taste
Your choice of Rice **to serve over


Directions: 
  Add oil and onion to a large soup pot or dutch oven and let cook over medium for 2 minutes. Add in the red pepper and garlic cooking another 3-4 minutes stirring as to not scorch the garlic. Stir in the remaining ingredients except for the spinach. Lower heat and cover, let simmer 10 minutes.  Remove cover, add in fresh spinach and toss until wilted down. Check for any seasonings that need to be added/increased.  Serve over rice.
 Serves 3-5.  


Diane's Notes:  If you like your stew a little thinner/soupier, add in 1/4-1/2 Cup Chicken Broth after adding in spinach.  If you like your stew a little thicker, add in more diced tomatoes and a cornstarch/slurry mix at the end of cook time. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home