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Field, Fish, and Fowl Stew

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“This thick, hot, and spicy stew started when I was inventorying the freezer. The contents of which got me to thinking of Jambalaya but I wanted to go somewhere else with it, so I crossbred several recipes. played with the seasoning a bit, and this is the result. Preping is a must with this many ingredients.”
8hrs 40mins

Ingredients Nutrition


  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 350°F (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.

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