Field, Fish, and Fowl Stew Recipe

Name: Field, Fish, and Fowl Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock, homade is best; 2 eggs, beaten; ¼ cup unbleached white flour; ¼ cup cornmeal; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; oil (for frying); 4 chicken thighs, skinned,boned,defatted,cut bite sized; 12 lb catfish nuggets, cut bite sized; 3 hot Italian sausage or 3 sweet Italian sausage links, cut bite sized; 3 smoked sausage, cut bite sized; 12 lb chopped or shredded beef (Amazing Beef # 46982 is great to have on hand.); 2 yellow onions, coursley chopped; 1 green bell pepper, seeded,coursely chopped; 3 stalks celery, thinly sliced; 12 lb baby carrots, cut in two lengthwise; 4 cloves garlic, minced; 1 inch fresh ginger, grated; 2 cups tomatoes, blanched,skinned,coursely chopped; 8 yukon gold potatoes, don't peel,just scrub them,cut into 3/8 inch cubes; 1 tablespoon italian seasoning; ½ teaspoon cayenne; ½ teaspoon crushed red pepper flakes; 3 tablespoons Worcestershire sauce; ⅓ cup fresh lime juice; salt & freshly ground black pepper; 4 tablespoons masa harina, mixed with; 1 cup cold chicken stock; ½ cup instant potato flakes

Servings: persons

3 cups chicken stock, homade is best
2 eggs, beaten
¼ cup unbleached white flour
¼ cup cornmeal
½ teaspoon salt
¼ teaspoon fresh ground black pepper
oil (for frying)
4 chicken thighs, skinned,boned,defatted,cut bite sized
12 lb catfish nuggets, cut bite sized
3 hot Italian sausage or 3 sweet Italian sausage links, cut bite sized
3 smoked sausage, cut bite sized
12 lb chopped or shredded beef (Amazing Beef # 46982 is great to have on hand.)
2 yellow onions, coursley chopped
1 green bell pepper, seeded,coursely chopped
3 stalks celery, thinly sliced
12 lb baby carrots, cut in two lengthwise
4 cloves garlic, minced
1 inch fresh ginger, grated
2 cups tomatoes, blanched,skinned,coursely chopped
8 yukon gold potatoes, don't peel,just scrub them,cut into 3/8 inch cubes
1 tablespoon italian seasoning
½ teaspoon cayenne
½ teaspoon crushed red pepper flakes
3 tablespoons Worcestershire sauce
⅓ cup fresh lime juice
salt & freshly ground black pepper
4 tablespoons masa harina, mixed with
1 cup cold chicken stock
½ cup instant potato flakes

1
Pour 3 cups chicken stock into crockpot, set on high.
2
Mix Flour, Cornmeal, Salt, and Pepper in a plastic bag.
3
Dip Chicken in the egg.
4
Add Chicken to the bag, shake well, Remove, set aside.
5
Dip Catfish in the egg.
6
Add Catfish to the bag, shake well, Remove, set aside.
7
Dump leftover egg and flour mixture into the crockpot.
8
Put 1/2 inch of oil into a dutch oven.
9
Heat to 350F (IMPORTANT, you want to sear the meat to seal it).
10
Fry the chicken 3 minutes to the side.
11
Remove, drain on paper towel.
12
Fry Fish 3 minutes to the side.
13
Remove, Drain on paper towel.
14
Fry Sausages, 3 minutes to the side.
15
Remove, drain on paper towel.
16
Dump oil, wipe pot, reheat, add 3 TBS Oil.
17
Saute (stir fry) Onions, Bell Pepper, Celery, and Carrots 'til onions are translucent.
18
Add Garlic and ginger, saute 'til garlic is wilted.
19
Add Meat, Vegetables, and seasoning to the crock pot.
20
Cover, reduce heat to low, cook for 7 hours.
21
Stir Masa Harina/chicken stock mixture, add to pot.
22
Add instant Potato Flakes to the pot.
23
Cook 1 hour longer.
24
Add Lime Juice, mix well.
25
Readjust seasoning.
26
Serve plain or over Basmati Rice that was cooked in chicken stock or over Rotini or egg noodles with a hardy bread for sauce control.

4923

kcal

Calories

255

Fat

207

Carbs

482

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 3 cups chicken stock, homade is best, 2 eggs, beaten, ¼ cup unbleached white flour, ¼ cup cornmeal, and more.

Yes, Field, Fish, and Fowl Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Field, Fish, and Fowl Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions