Louisiana Stew - cooking recipe

Ingredients

3 Tbsp. olive oil
2 large chicken breasts, skin removed and cut into 8 pieces
12 chicken thighs, skin removed
1/4 c. flour
1 1/2 c. chopped onion
2 c. celery, diced
2 medium green bell peppers, chopped
1 (32 oz.) can chopped tomatoes
4 Tbsp. tomato paste
1 tsp. hot pepper sauce
4 c. chicken broth
1 Tbsp. fresh lemon juice
2 large bay leaves
2 large garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 lb. hot spicy sausage, precooked

Preparation

Heat oil in skillet.
Working in small batches, brown chicken pieces on all sides, then drain on paper towel.
Stir-fry onion, celery and peppers 5 minutes.
Add tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper.
Bring to a simmer.
Add chicken to pan; simmer, uncovered, for about 30 minutes.
Add sausage and cook another 30 minutes.
Skim off any fat.
Remove any bones.
Serve in shallow soup bowls over freshly cooked rice or as a stew.