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Now that fall has finally arrived, it’s time to enjoy a comforting bowl of crockpot stew. This slightly spicy apple and andouille sausage stew is packed with flavor and has a lovely texture thanks to the red split lentils it contains. I can pretty much guarantee that this is definitely one slow-cooked meal you’ll be thrilled to arrive home to on a crisp autumn evening.

For years, I seriously thought I hated andouille sausage with a loathing only surpassed by my hatred of liver. However, recently, after a trip to New Orleans with B.O.B. Bob to attend a family wedding, I discovered that I don’t actually hate andouille sausage, I just hate gumbo. This is why I always make an effort to try previously despised foods over and over again, even if I think I won’t really ever change my opinion about them. You see, you just never know when something might all of a sudden taste miraculously good.

The reason why I thought I hated andouille sausage so much was that I had only ever had it in gumbo which I always found myself completely unable to choke down. When it came to gumbo, I would always attempt to try a bite or two, but that’s about as far as I ever got. I blamed it on the andouille. Now, after having experienced andouille in a few other recipes, I realize that it’s not the andouille’s fault so much as the peppers, okra, and rice; three ingredients that I strongly dislike on almost any given day.

So, after having my recent andouille epiphany, I thought it only fitting that I should make a stew that would showcase its lovely flavor. Paired with sweet red apples, lentils, vegetables, and plenty of seasonings, this crockpot stew only reinforces my resolve to always give previously hated foods yet another chance. Now, I’m not sure if I’ll ever get to the point where I’ll look forward to a big ol’ bowl of gumbo, however, at least I know now that it’s not the andouille’s fault.

Ingredients:

• 2 Tablespoons Unsalted Butter
• 1 Pound Andouille Sausage Links, Casings Removed
• 1 Large Sweet Yellow Onion, Finely Diced
• 1 Cup All-Purpose Flour
• 1 (12-oz.) Bottle Lager Beer
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 1 Cup Dried Red Split Lentils
• 2 Large Carrots, Peeled & Diced
• 2 Celery Ribs, Diced
• 2 Sweet Red Apples, Peeled, Cored, & Chopped
• 3 Garlic Cloves, Crushed or Finely Minced
• 1 Tablespoon Honey
• 1 1/2 Teaspoons Hot Sauce
• 2 Teaspoons Kosher Salt
• 1 Teaspoon Ground Paprika
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Finely Ground Black Pepper

Directions:

1. Cook the butter, andouille, and onion in a large sauté pan over medium-high heat. Use a wooden spoon to break down the andouille sausage. When the sausage is cooked completely through and broken down into smaller pieces and the onion is translucent, add the flour and stir to combine. Cook for 2 minutes, stirring constantly.
2. Slowly add the beer, stirring constantly. Make sure to scrape the bottom of the sauté pan to get off any cooked bits, which will help add flavor to the stew.
3. Pour the mixture into a crockpot and add the remaining stew ingredients. Stir to combine.
4. Cook for 4 hours on high heat or 8 hours on low heat.

Suggestions:

• If you are worried about sodium, you can always use 1 teaspoon of kosher salt instead of 2 teaspoons. That way, people can choose whether or not they want to add more salt.
• You can decrease or increase the amount of hot sauce in this recipe according to your spice preference.
• I used Envy apples in this recipe, which are a cross between Braeburn and Royal Gala apples. If you can’t find Envy apples to use in this recipe, use either a Braeburn or Gala apple instead.
• Using a crockpot for this recipe helps to keep the lentils from melting away into the stew because the stew cooks at a lower temperature and never comes to a boil, which in my opinion lends a lovely texture. If you prefer a smoother stew, you can always cook this stew on the stovetop instead. Over medium-high heat, brown the butter, sausage, and onion in a large Dutch oven; add the flour and then the remaining ingredients after the flour has cooked down for 2 minutes. Increase the heat to high and allow it to come to a boil. Decrease the heat to low, cover, and allow to simmer for 1/2 hour to 1 hour, or until the lentils have melted into the stew.

Improvements:

• Replace the hot sauce with ground cayenne or chipotle.
• Garnish with fresh thyme.
• Use spicy Italian sausage instead of andouille in this recipe.
• Add a diced bell pepper to this stew.

Print

Yum

Apple & Lentil Andouille Crockpot Stew

Ingredients:

• 2 Tablespoons Unsalted Butter
• 1 Pound Andouille Sausage Links, Casings Removed
• 1 Large Sweet Yellow Onion, Finely Diced
• 1 Cup All-Purpose Flour
• 1 (12-oz.) Bottle Lager Beer
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 1 Cup Dried Red Split Lentils
• 2 Large Carrots, Peeled & Diced
• 2 Celery Ribs, Diced
• 2 Sweet Red Apples, Peeled, Cored, & Chopped
• 3 Garlic Cloves, Crushed or Finely Minced
• 1 Tablespoon Honey
• 1 1/2 Teaspoons Hot Sauce
• 2 Teaspoons Kosher Salt
• 1 Teaspoon Ground Paprika
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Finely Ground Black Pepper

Directions:

1. Cook the butter, andouille, and onion in a large sauté pan over medium-high heat. Use a wooden spoon to break down the andouille sausage. When the sausage is cooked completely through and broken down into smaller pieces and the onion is translucent, add the flour and stir to combine. Cook for 2 minutes, stirring constantly.
2. Slowly add the beer, stirring constantly. Make sure to scrape the bottom of the sauté pan to get off any cooked bits, which will help add flavor to the stew.
3. Pour the mixture into a crockpot and add the remaining stew ingredients. Stir to combine.
4. Cook for 4 hours on high heat or 8 hours on low heat.

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