This Wild Rice and Chicken Sausage Stew is deliciously hearty and satisfying while also being incredibly healthy thanks to lots of vegetables!
(This recipe for Wild Rice and Chicken Sausage Stew was originally published in December 2011, but has been updated with new photos and content in 2020).
Happy 2020! I hope you had a wonderful holiday season and are settling into this fabulous new year. After lots and lots of indulging over the holidays, I’m trying my best to ease into eating a little bit healthier… But without sacrificing on any deliciousness (or cocktails).
When I first created and posted this recipe 8 years ago, I had no idea what the difference between a soup and a stew was. Apparently, I even did a ton of research and still couldn’t find the answer.
Well, now the difference is a bit more clear to me… But I’m still not totally sure how to classify this wild rice and chicken sausage dish. So, I’m sticking with my original thought and calling it a stew. Because doesn’t stew sound so much more satisfying than soup?
If you’re curious, the main difference between soups and stews is really the amount of liquid in them. This “stew” has a lot of liquid, but it also has a whole lot of the “good stuff,” so you don’t feel like you’re sipping a soup, but more like you’re eating a stew.
This wild rice and chicken sausage stew is cozy and homey and totally hearty and satisfying. Just the way stews should be.
WILD RICE AND CHICKEN SAUSAGE STEW RECIPE
While I’m calling it a stew, this actually doesn’t need a whole lot of time to “stew” on the stove like you would think. In fact, it’s incredibly quick and easy to make. Which is another essential as you come down from this holiday season.
Of course, you can add or eliminate anything you want to this dish. That’s the beauty of a good soup slash stew! But try to include at least one vegetable… I know you need it right now.
Begin by cooking your cup of rice, according to directions. You can really use any type of rice you want, but I love wild rice and used a wild rice blend here. type of rice you prefer. Cook until just al dente.
Pour olive oil into a medium-sized stock pot or dutch oven. Add all the veggies in and stir. Cook for about 5 minutes, until softened. Add in garlic and cook for another minute. Sprinkle in salt, pepper, and cayenne.
I love parsnips and think they’re hugely underrated. Also I should note that the toughest part of this whole recipe is really just chopping the veggies!
In a medium pan, cook chicken sausage in a little bit of olive oil until heated through and browned a bit. You can use any kind of chicken sausage you want; I love using a simple garlic one.
Now pour chicken stock into stockpot and bring to a boil. Reduce to a simmer and let cook another 5 minutes. Stir in chicken sausage.
In a separate small bowl, whisk together the flour and milk.
Add rice to stockpot and then stir in flour/milk roux. Cook for 2 minutes.
Taste and add more salt, pepper, or cayenne if needed.
And dig into this jam-packed wild rice and chicken sausage stew and let it seriously satisfy you. I didn’t even feel the need to dip a huge hunk of bread into the broth while eating it, which is saying a whole lot for me. Generally soup has me craving bread big-time.
Or at least some sort of cracker on top!
Honestly, it felt really good to be chowing down on vegetables… Especially after so many delicious holiday treats, like cookie dough bars and jello shots. My body was craving healthy foods so much.
This wild rice and chicken sausage stew is helping me come down easy. I’m still indulging in sausage. But chicken sausage. And I’m still enjoying a slightly creamy stew, but only using a little bit of milk. And so many delicious vegetables.
And get ready because I have lots of veggie-packed dishes coming to you this year. But don’t worry; I won’t be getting rid of the cupcakes, marshmallows, and cocktails in 2020 either. You know me better than that.
Are you eating a little bit healthier this week?
Wild Rice and Chicken Sausage Stew
- 1 cup wild rice or wild rice blend (or rice of your choice)
- 2 1/2 Tbsp olive oil, divided
- 1 onion, diced
- 3 carrots, chopped
- 3 stalks celery, chopped
- 2 parsnips, chopped
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp cayenne
- 1 tsp salt
- 1/2 tsp pepper
- 4 links chicken sausage (flavor of your choice), sliced
- 4 cups chicken broth (low or no sodium)
- 1 1/4 cup whole milk
- 1/3 cup flour
- Cook rice according to directions, until just al dente.
- Pour 1 1/2 Tbsp olive oil into a medium-sized stock pot or dutch oven. Add in onion, carrots, celery, parsnips, and mushrooms and stir. Cook for about 5 minutes, until softened. Add garlic and cook for another minute. Sprinkle in cayenne, salt, and pepper.
- In a separate medium saucepan, cook chicken sausage in 1 Tbsp olive oil over medium heat until heated through and browned a bit.
- Pour chicken stock into stockpot and bring to a boil. Reduce to a simmer and let cook another 5 minutes. Stir in chicken sausage.
- In a separate small bowl, whisk together the flour and milk.
- Add rice to stockpot and stir in flour/milk roux. Cook for 2 minutes.
- Taste and add more salt, pepper, or cayenne if needed.