Some days I just decide to make a “refrigerator stew,” which only means I’ll dump all the leftover stragglers in the fridge into a pot and cook them on low heat, and with consistently good results. I had some chicken and andouille sausage in the freezer, and a handful of uneaten olives from a party. With my handy tube of tomato paste, I was all set.
The result was a rich and smoky stew, owing to the sausage which always gives anything a nice, cured and savory taste. You may also try this with italian sausage or chorizo with similar results.
Chicken and Sausage Stew
4 chicken pieces
2-3 sausages (andouille, hot italian, chorizo), cut into 1/3 inch rounds
1 green bell pepper, pitted and cut into big pieces
1 onion, quartered
1 ripe tomato, quartered
2 bay leaves
1 tablespoon tomato paste
10 green and red olives, pitted
1/2 cup water
1 teaspoon tabasco (optional, for the kick!)
1 potato, cut into 1-inch cubes
Put everything except the potato into a stew pot and simmer covered on low heat for 90 minutes, stirring occasionally. Add potato and simmer for thirty more minutes. Serve with rice or bread, and a side of vegetables. Mangia!