Ingredients

• 4 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 3 tablespoons minced garlic
• 8 ounces andouille sausage, diced
• 1 onion, finely diced
• 3 ribs celery, finely diced
• 2 jalapenos, seeded and diced
• 1/4 cup all-purpose flour
• 2 quarts chicken stock
• 1/4 cup molasses
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 (15-ounce) cans red beans in sauce
• 3 cups cooked rotisserie chicken, shredded
• 1 tablespoon salt
• 1 tablespoon cracked black pepper
• 3 tablespoons chopped scallions

Instructions

1. In a large Dutch oven or soup pot over medium-high heat, add the oil. Stir in the red pepper flakes and garlic and cook until the garlic begins to brown, about 1 to 2 minutes. Add the sausage and cook until slightly browned, about 2 to 3 minutes. Stir in the onion, celery, and jalapenos. Cook until the vegetables soften, about 1 to 2 minutes, then add the flour and cook, stirring frequently, to form a roux. Whisk in the stock, molasses, bay leaves and cumin. Bring to a simmer and cook for 7 to 8 minutes. Stir in the beans, chicken, salt, and pepper. Cook until the chicken is warmed through and the stew has thickened, about 5 to 7 minutes. Transfer the stew to a large serving bowl and garnish with scallions. Serve.