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Showing results for tags 'gluten-free stew'.
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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 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.
Spring may have officially sprung, but there’s still snow on the ground in much of the country, so this delightful fish and potato stew may be just the thing to warm the tummies of the hungriest eaters. Based on similar dishes prepared by Italian fishermen after a long day on the water, this gluten-free stew is easy to make and certain to please. Ingredients: 1½ pounds fresh or frozen cod fish (or other white fish), cut in 1 x 1½-inch pieces 2 celery stalks, diced 2 red potatoes, diced 1 large white potato, diced 1 28 ounce can of Italian chopped tomatoes, including juice 1 8 ounce bottle of clam juice 4 cups of chicken broth 1 tablespoon olive oil 1 large onion, diced 6 garlic cloves, minced 1 bay leaf ½ teaspoon dried thyme 1 teaspoon dried oregano ½ cup flat Italian parsley, chopped juice from 1 large lemon, deseeded salt and pepper, to taste Directions: In a large soup pot, heat oil and add onion, garlic, celery and potato. Season with thyme, oregano, salt and pepper. Sauté for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and broth. Bring to a boil and then let simmer for about 20 minutes, until potatoes are firm, but tender. Add fish pieces and stir gently. Cook for another 15-20 minutes until fish is firm, but tender. Add salt and pepper to taste. Serve with toasted gluten-free bread or crackers.