Jump to content



Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams
    Jefferson Adams

    Gluten-Free Chicken and Sausage Stew

    Reviewed and edited by a celiac disease expert.

    A delicious hearty winter stew of chicken, Polska kielbasa sausage and vegetables is sure to be a hit.

    Gluten-Free Chicken and Sausage Stew - Image: CC--Cindy Funk
    Caption: Image: CC--Cindy Funk

    Celiac.com 12/27/2018 - Winter is stew season, and this delicious stew of chicken and gluten-free Polska kielbasa sausage (Polish sausage) is just the dish to fill your stomach and warm your soul. It’s easy to throw together, and highly versatile. Substitute vegetables as you like. The result is sure to please.

    Ingredients:

    • 8 ounces cooked gluten-free Polska kielbasa (Polish sausage), cut into ½-inch slices
    • 1½ cup chicken, cooked and chopped
    • 1 large onion, chopped
    • 1 large carrot, sliced 
    • 1 stalk celery, sliced celery
    • 3 cloves garlic, minced
    • 1 tablespoon olive oil
    • 1 quart or liter of chicken broth
    • 2 cups cubed potatoes, parsnips, butternut squash and/or sweet potatoes 
    • 1 14½-ounce can diced tomatoes
    • 1 8-ounce can tomato sauce
    • 1 tablespoon dried Italian seasoning
    • ½ teaspoon onion powder
    • ½ teaspoon ground black pepper
    • ¼ cup fresh Italian parsley, chopped 



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    In a large stock pot, sauté onion, carrot, celery and garlic in oil over medium heat until onion is tender. 

    Add chicken broth, potatoes, undrained tomatoes, tomato sauce, Italian seasoning, onion powder, and pepper. Bring to boil, then lower the heat. 

    Cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. 

    Stir in chicken, Polska kielbasa, and parsley; simmer, covered, about 5 minutes or until hot.

    Serve in bowls with your favorite gluten-free bread, or over rice for an extra-hearty meal.



    User Feedback

    Recommended Comments



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jefferson Adams
    In Italy a few years back, I noticed an abundance of menu items featuring delicious, locally raised veal. Local, humanely raised and processed veal can be a a delicious addition to the table, and makes a nice variation from the usual chicken, beef, or pork offerings.
    The rich, delicious sauce of tomato and white wine creates a moist, tender, gluten-free veal stew that is sure to liven up your table this fall and winter. Just don't invite any vegans that night.
    Ingredients:
    6 tablespoons olive oil
    2 large onions, chopped
    4 cloves garlic, minced
    3 pounds veal, trimmed and cubed
    1½ cups tomato sauce
    3/4 cup white wine
    salt and pepper to taste
    Directions:
    In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender. Add meat to the pot, and brown evenly.
    Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1½ hours, or until tender.
    Serve over rice, potatoes, or gluten-free pasta.
    Makes 6 servings. 



    Jefferson Adams
    One of the best things I ever ate was the green-chile stew I had at a restaurant in Taos, New Mexico the name of which I don't remember. Still the stew of local, fresh roasted green chiles, squash, corn and pork stays in my mind to this day.
    Anyone who has ever spent time in New Mexico can likely attest to the New Mexicans' love affair with the green chile. Anyone who's tried the fresh, green chile stew has likely thought about having more one day. They make green chile stew all over New Mexico, and they make it many different ways, but it always comes out delicious.
    If you can't get fresh roasted green chiles, then try to find frozen diced chiles at your local market. This recipe makes enough to serve eight people.
    Ingredients:
    3 tablespoons olive oil
    2 pounds cubed pork stew meat
    1½ large yellow onion, diced
    5 cloves garlic, minced
    3 cups chopped, roasted green chiles
    1 can diced tomatoes with juice (14.5 ounces)
    2 yellow squash, cut in one-inch cubes
    1 cup fresh steamed, or frozen corn kernels
    1 can pinto beans, drained (16 ounces)
    1½ cups tomatillo salsa
    6 cups chicken broth
    1 teaspoon dried oregano
    ½ teaspoon chili powder
    ½ teaspoon paprika
    ¼ teaspoon ground clove
    salt and pepper to taste
    Directions:
    Heat the olive oil in a large soup pot over medium-high heat. Season the pork with salt, pepper, paprika and chile powder, and add to pot. Cook until well-browned on all sides.
    Remove browned pork and set aside. Lower heat to medium, and stir in the onion, garlic and squash. Cook and stir until the onion is soft and clear.
    Return the pork to the pot, and stir in the green chiles, corn, diced tomatoes with juice, tomatillo salsa, and chicken broth. Add oregano and ground clove.
    Raise heat to medium-high, and quickly bring a boil, then reduce heat to low, cover, and simmer 30 minutes.
    After 30 minutes, spoon off 2 cups of the soup, making certain it contains NO pork pieces, and pour into a blender.
    Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot.
    This is a good way to thicken the stew and eliminate some of the chunkier pieces.
    Continue to simmer at least 30 minutes to one hour more, stirring occasionally, until the pork is very tender.
    Serve with rice, beans and corn tortillas.



    Jefferson Adams
    For many people, October means Oktoberfest and, in addition to drinking beer, Oktoberfest means eating sausage. For many, that can also mean ending up with some extra bratwurst or sausages in the fridge.
    This recipe is an easy, nutritious and delicious way to use up any extra bratwurst or sausage. The result is a tasty, easy to prepare stew that uses simple ingredients. All you need is some cabbage, carrots, celery, onions, some basic spices, a couple cans of beans, and a little chicken broth and you're ready to go.
    This recipe makes enough stew to serve six to eight adults.
    Ingredients:
    1 quart chicken broth
    4 medium carrots, sliced thick
    3 celery stalks, sliced thick
    2 medium onions, chopped
    1 clove garlic, minced
    ½ teaspoon dried thyme
    ½ teaspoon dried basil
    ½ teaspoon salt
    3 cups cabbage, chopped
    2 cans great northern beans, or cannellini, rinsed and drained  (15.5 ounces)
    5 fully cooked gluten-free bratwurst links, cut into 3/4 inch slices
    Directions:
    First, make sure the bratwurst or sausage in question is gluten-free. Niman Ranch and Johnsonville make gluten-free brats, and a number of sausage makers sell fresh gluten-free bratwurst online.
    Second, bratwurst is the best sausage to use in this dish, though you can use practically any sausage you like.
    In a large saucepan, combine the broth, carrots, celery, onion and seasonings.
    Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
    Add the cabbage; cover and cook for 10 minutes.
    Stir in beans and bratwurst, and simmer 5 more minutes until heated.



    Jefferson Adams
    Casserole season is upon us once again. This baked sausage and wild rice is just the thing for a chilly fall night.
    Ingredients:
    12 ounces mild pork sausage 2 cups cubed, cooked chicken 1 cup chopped onion 8 ounces sliced fresh mushrooms 1 can sliced water chestnuts, 8 ounces, drained ¼ cup potato starch â…› teaspoon pepper 1½ cups gluten-free chicken broth ¾ cup whole milk ¾ cup long grain and wild rice blend, (such as RiceSelect Royal Blend, Texmati White, Brown, Wild, and Red Rice) ½ cup Italian parsley, chopped ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon pepper Directions:
    In a 12-inch skillet, cook sausage and onion until sausage is brown. Drain off fat.
    Add sliced mushrooms and water chestnuts and cook until mushrooms are tender.
    Stir in parsley, garlic powder and onion powder.
    Wisk in potato starch and pepper.
    Add chicken broth and milk together.
    Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more.
    Remove skillet from heat. Add ½ teaspoon salt, as needed.
    Meanwhile, in a saucepan, cook long grain and wild rice mix according to package directions.
    Toss together the sausage mixture, rice, and chicken.
    Transfer to a casserole dish.
    Bake, uncovered, at 350F for 25 to 30 minutes, or until heated through.
    Serve warm.


  • Popular Now

×
×
  • Create New...