Merle Haggard's Rainbow Stew

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

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  lb kielbasa or 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

Directions

1. Brown sausage in 2 tbsp oil over medium heat in Dutch oven.
2. Remove and set aside.
3. Add chicken to pan and cook until golden; remove and drain pan; return meat to pan and add liquid.
4. Cook until tender.
5. Meanwhile, put remaining oil and flour in a skillet over medium heat; cook briefly, stirring constantly; add vegetables and parsley and cook 10 minutes.
6. 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.
7. Season to taste with salt, black pepper and red pepper sauce.
8. Add green onions and let stand for about 10 minutes.
9. Serve over cooked rice.