Cajun Chicken, Sausage, and Corn Stew

Name: Cajun Chicken, Sausage, and Corn Stew
Yield: Serves 6 to 8
Cuisine: US & Canada, American, Creole & Cajun
Ingredients: 6 ears, corn, husks and silk removed; 3 pounds, bone-in, skin-on chicken thighs (8 to 10 thighs), trimmed; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 1 pound, kielbasa sausage, sliced 1/4 inch thick; 2 , red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces; 2 , medium onions, minced; 2 , celery ribs, minced; 1/4 teaspoon, cayenne pepper; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon, minced fresh thyme leaves, or 1/4 teaspoon dried; 3 1/2 cups, low-sodium chicken broth; 2 , bay leaves; 1/4 cup, minced fresh cilantro leaves

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The flavor of this stew really depends on good fresh corn and bold, Cajun-style ingredients.

SERVES6 to 8

WHY THIS RECIPE WORKS

We used bone-in chicken thighs for our Cajun chicken, sausage, and corn stew, removing the meat from the bone and shredding it before serving. We liked kielbasa for its smoky, meaty flavor and tender, juicy texture. We browned the chicken a...

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