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With the snow and the cold it was only fitting that you dust off your Dutch oven and prepare the perfect comfort stew!!! This stew offers a rich explosion of flavor! From the red wine, beef stock, roasted garlic, thyme and lemon and smoked tomato purée – this stew is a winterized treat

Spicy Chicken Sausage, White Bean and Kale Stew v2

Spicy Chicken Sausage, White Bean and Kale Stew

By: Chef Judson Todd Allen

Serves 6-7
Preparation Time: 45 minutes


Cooking Instructions
  • 1-lb spicy chicken sausage

    2 cans of cannellini white beans, drained and rinsed

    1 cup tomato sauce

    3 cups kale, chopped

    3 tablespoon olive oil

    1 large onion

    ½ cup red bell pepper, chopped

    ¼ cup poblano peppers, chopped

    2 teaspoon Creole spice

    4 cloves garlic, minced

    3 vine ripe tomatoes, cut into large pieces

    1 cup leaks, cleaned and chopped

    ½ fresh lemon juice

    3 cups beef stock (low sodium)

    1 cup white wine

    1/3 cup red wine

    4 tablespoons CHEF BLEND Hot Sauce (

    4 sprigs fresh thyme

    Sea salt to taste

    Freshly ground black pepper

    2 tablespoons, parmigiano reggiano cheese, grated

    ¼ cup of parlsey, chopped

  • Preset oven to 425 degrees.  Add, onions, peppers, leaks, thyme and tomatoes to a sheet tray and top with 1teaspoon olive oil. Roast for 30 minutes.

    In a large Dutch oven over medium-high heat, add oil, spices and sausage.  Cook until nicely caramelized.  Add garlic.
    Remove roasted vegetables from oven and add to stew. Add stock, lemon juice and wine and bring to a boil.

    Add beans to the stew and kale.  Cover and cook over low heat for 30 minutes.

    Serve hot with grated parm cheese and parsley and crusty bread.