Rainbow Stew Recipes

MERLE HAGGARD'S RAINBOW STEW

Merle Haggard's Rainbow Stew image

Found on the Net while searching for a Merle Haggard salad recipe. A new celebrity recipe for my collection!

Provided by Lennie

Categories Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 lb chorizo sausage or 1 lb andouille sausage, cut into 1/2 inch cubes
5 tablespoons canola oil, divided
1 lb boneless skinless chicken breast, cut into 1 inch cubes
3 cups chicken broth or 3 cups water
3 tablespoons all-purpose flour
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped purple onion
1 cup diced carrot
1/2 cup chopped celery
2 cloves garlic, minced
1 cup cubed jicama
2 tablespoons chopped parsley or 2 tablespoons cilantro, if you like the taste
1 (16 ounce) can dark red kidney beans
1 bay leaf, crumbled
1 teaspoon summer savory, crumbled
5 teaspoons ground red chili pepper, if available (or substitute chili powder, salt, black pepper, and red pepper sauce to taste)
1/2 cup chopped green onion

Steps:

Brown sausage in 2 tbsp oil over medium heat in Dutch oven.
Remove and set aside.
Add chicken to pan and cook until golden; remove and drain pan; return meat to pan and add liquid.
Cook until tender.
Meanwhile, put remaining oil and flour in a skillet over medium heat; cook briefly, stirring constantly; add vegetables and parsley and cook 10 minutes.
Combine vegetable mixture with kidney beans and spices with the meat in the Dutch oven; bring to a boil; simmer, uncovered, for about 45 minutes, stirring constantly.
Season to taste with salt, black pepper and red pepper sauce.
Add green onions and let stand for about 10 minutes.
Serve over cooked rice.

Nutrition Facts : Calories 447.6, Fat 26.9, SaturatedFat 6.5, Cholesterol 73.7, Sodium 906.3, Carbohydrate 24.4, Fiber 7.1, Sugar 3.9, Protein 27.1

RAINBOW STEW

Rainbow Stew image

A great way to intruduce children, slowly to vegetarian cooking. A little time consuming to prepare, but well worth the effort

Provided by Tryntje

Categories Stew

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup black-eyed peas, pre-soaked
1 cup yellow lentils, pre-soaked
1 teaspoon vegetable stock powder
4 tablespoons olive oil
1 teaspoon dried oregano
2 onions
5 cloves garlic
225 g potatoes
225 g carrots
4 -6 stalks celery
2 -3 firm cooking apples
1 1/2 cups orange juice

Steps:

Drain beans, bring to boil in plenty of fresh water.
Add lentils and stock powder, simmer 1 hour until tender.
Heat oil, add oregano, onions, garlic, and vegetables.
Stir over low heat, simmer ten minutes.
Add pulses and their stock.
Stir thoroughly and simmer another ten minutes Peel, slice and core apples.
Add to stew along with orange juice and simmer five minutes.

Nutrition Facts : Calories 525.2, Fat 15, SaturatedFat 2.2, Sodium 261.5, Carbohydrate 82.2, Fiber 23.6, Sugar 24.5, Protein 18.9

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