1 chicken, about 4 pounds 1 tablespoon butter 2 ribs celery, sliced 1 large sweet or yellow onion 2 cloves garlic, minced 1/2 teaspoon Cajun seasoning 1/8 teaspoon black pepper 6 cups chicken broth 2 carrots, sliced 3 to 4 medium potatoes 1 cup pearl onions 2 tablespoons butter 8 to 12 ounces chicken sausage 1/4 cup flour

Preparation

Wash chicken and cut up; pat dry and remove any excess fat. Heat 1 tablespoon butter and olive oil in a large stockpot or Dutch oven; add celery,onion, and chicken and brown chicken pieces slowly on all sides. Add the broth, thyme, Cajun seasoning, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer for 45 minutes. Remove chicken pieces and let cool slightly. Skim any visible fat from the broth. Meanwhile, add carrots, potatoes, and onions to the broth; cover and continue simmering.

Meanwhile, in a small saucepan, heat 2 tablespoons butter over medium-low heat; sauté the smoked sausage until browned. Stir in 1/4 cup flour until well blended with the fat. Add the sausage mixture to the simmering stew.

Remove chicken from the bones; chop and add to the stew. Bring the stew back to a simmer; cover and continue cooking until vegetables are tender and stew is thickened. Add salt and pepper, to taste.