Southern cooks don’t mess around when it comes to stew. The recipe below is a perfect example. It starts with a roux, which is a mixture of fat and flour that is cooked until it turns brown and gives off a nutty aroma. That’s the backbone of the dish’s flavor profile. Meaty chicken and smoky sausage make it thick and satisfying.
This stew is similar to a gumbo, except that it doesn’t have gumbo’s defining ingredients -- okra or gumbo file. Still, it’s great ladled over cooked white rice and garnished with scallions, just as you would serve a gumbo. Use any smoked sausage you like, but for real Southern flavor, andouille sausage is ideal.