Table of Contents

Merle Haggard’s Rainbow Stew: A Culinary Homage

My grandmother, a woman who could coax a symphony out of a cast iron skillet, always said, “A good stew is a story in a pot.” I remember standing beside her, a curious child, as she’d layer in ingredients with the loving care of a seasoned storyteller. Every vegetable, every spice was a character, each contributing to the delicious narrative that would unfold over hours of simmering. It wasn’t just food; it was a feeling, a memory, a warm hug on a cold day. When I first stumbled upon Merle Haggard’s Rainbow Stew recipe, I felt that same sense of home, a deep connection to simple, honest cooking that nourishes both body and soul.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Yield: Large Pot of Stew
Dietary Type: Varies (Can be Dairy-Free and Gluten-Free)

Ingredients

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

Equipment Needed

Dutch oven
Skillet
Cutting board
Knife
Measuring cups and spoons

Instructions

Begin by browning the sausage in 2 tablespoons of canola oil over medium heat in your Dutch oven. The goal is to render some of the fat and develop a rich, flavorful base for the stew. Once browned, remove the sausage from the Dutch oven and set aside.
Next, add the cubed chicken to the Dutch oven and cook until golden brown on all sides. This adds another layer of depth to the stew. Remove the chicken and drain any excess fat from the Dutch oven. Return both the browned sausage and chicken to the Dutch oven and add the chicken broth or water. Bring the mixture to a simmer and cook until the chicken is tender, usually around 20-25 minutes.
While the chicken is simmering, prepare the vegetable base. In a separate skillet, heat the remaining 3 tablespoons of canola oil over medium heat. Add the flour and cook briefly, stirring constantly, to create a roux. This will help to thicken the stew. Be careful not to burn the flour; you want it to be a light golden color.
Add the chopped red bell pepper, yellow bell pepper, green bell pepper, purple onion, diced carrot, and chopped celery to the skillet with the roux. Cook for about 10 minutes, stirring frequently, until the vegetables begin to soften and become fragrant. Add the minced garlic during the last minute of cooking to avoid burning. Incorporate the chopped parsley or cilantro into the vegetable mixture.
Once the vegetables are softened, combine the vegetable mixture with the drained kidney beans, crumbled bay leaf, summer savory, and ground red chili pepper (or your chili powder/salt/pepper/red pepper sauce combination) with the meat in the Dutch oven.
Bring the stew to a boil, then reduce the heat to low and simmer, uncovered, for about 45 minutes, stirring constantly to prevent sticking. This allows the flavors to meld and deepen.
Season to taste with salt, black pepper, and red pepper sauce, if needed, to achieve your desired level of spiciness.
Stir in the chopped green onion and let the stew stand for about 10 minutes before serving. This allows the flavors to fully integrate and mellow.
Serve the Rainbow Stew hot, traditionally over cooked rice, although it is equally delicious on its own.

Expert Tips & Tricks

For a richer flavor, use homemade chicken broth instead of store-bought.
If you prefer a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.
Don’t be afraid to experiment with different vegetables! Zucchini, squash, or even sweet potatoes would be delicious additions.
If you’re short on time, you can use pre-cut vegetables to speed up the prep process.
For a vegetarian version, substitute the sausage and chicken with hearty vegetables like mushrooms and butternut squash. Use vegetable broth instead of chicken broth.
To get the deepest flavor from the sausage and chicken, make sure to take the time to fully brown them in the beginning. The browned bits, also known as fond, add incredible richness to the stew.
Consider adding a splash of apple cider vinegar or Worcestershire sauce for an extra layer of tanginess and complexity.

Serving & Storage Suggestions

Serve Merle Haggard’s Rainbow Stew hot, garnished with a sprinkle of fresh parsley or cilantro and a dollop of sour cream or Greek yogurt (if not dairy-free). It pairs perfectly with crusty bread for soaking up all the delicious broth.

Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the stew in freezer-safe containers for up to 2-3 months.

To reheat, thaw the stew in the refrigerator overnight, then warm it gently on the stovetop or in the microwave until heated through. You may need to add a little extra broth or water if the stew has thickened during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	448 kcal	N/A
Total Fat	27 g	41%
Saturated Fat	7 g	32%
Cholesterol	74 mg	24%
Sodium	906 mg	37%
Total Carbohydrate	24 g	8%
Dietary Fiber	7 g	28%
Sugars	4 g	N/A
Protein	27 g	54%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Spicy Stew: Increase the amount of chili powder or red pepper flakes for a spicier stew. You can also add a chopped jalapeño pepper to the vegetable mixture.
Smoked Paprika: A teaspoon of smoked paprika adds a delicious smoky flavor.
Sweet Potato: Add cubed sweet potato for a touch of sweetness.
Quinoa: Replace the rice with quinoa for a protein-packed meal.
Different Proteins: Substitute the chicken with ground turkey, pork, or even chunks of beef.
Gluten-Free Version: Ensure the chicken broth is gluten-free and use a gluten-free all-purpose flour blend.

FAQs (Frequently Asked Questions)

Q: Can I make this stew in a slow cooker?
A: Absolutely! Brown the sausage and chicken as instructed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables. Add them to the skillet directly from frozen and cook until softened.

Q: How can I thicken the stew if it’s too thin?
A: You can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the stew during the last 15 minutes of cooking.

Q: Is it possible to make this stew ahead of time?
A: Yes, Rainbow Stew is a great make-ahead dish. The flavors actually improve as it sits, so it’s perfect for preparing a day or two in advance.

Q: Can I freeze this stew?
A: Yes, you can freeze this stew for up to 2-3 months. Make sure to cool it completely before transferring it to freezer-safe containers.

Final Thoughts

Merle Haggard’s Rainbow Stew is more than just a recipe; it’s an invitation to gather around the table, share stories, and savor the simple pleasures of good food and good company. This humble, hearty dish is a testament to the power of home cooking, a reminder that the best meals are often the ones made with love and shared with those we cherish. So, gather your ingredients, put on some good music, and let the aroma of this Rainbow Stew fill your kitchen with warmth and joy. Don’t be afraid to experiment and make it your own. Share your creations and feedback; happy cooking!

Merle Haggard’s Rainbow Stew Recipe