Merle Haggard's Rainbow Stew. Merle Haggard sings Rainbow Stew at Whitewater Amphitheater in New Braunfels Texas. Chorus; (G) Eatin rainbow stew with a silver spoon under (C) neath that sky of (G) blue (C) We'll all be drinking that (G) free bubble up and (D) eatin that rainbow (G) stew. Found on the Net while searching for a Merle Haggard salad recipe.

Merle Haggard's Rainbow Stew

Merle haggard / rainbow stew There's a big brown cloud in the city, And the country side a scene. The price of life is to high to give up It's… Rainbow Stew Written and recorded by Merle Haggard. Rainbow Stew by Merle Haggard is a country song from the album Rainbow Stew: Live At Anaheim Stadium. You can have Merle Haggard's Rainbow Stew using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Merle Haggard's Rainbow Stew

  1. You need 1 lb of Kielbasa, or Andouille sausage, cut in rounds.
  2. You need of Canola Oil, for searing.
  3. It’s 1 lb of chicken breast, diced.
  4. You need 1/2 c of red bell peppers, julienne.
  5. It’s 1/2 c of green bell peppers, julienne.
  6. It’s 1/2 c of yellow bell peppers, julienne.
  7. It’s 1/2 c of celery, diced.
  8. You need 1 c of carrots, small diced.
  9. It’s 3 of garlic cloves, slivered.
  10. It’s Splash of white wine.
  11. Prepare 3 T of Flour.
  12. You need 3 c of chicken stock.
  13. It’s 1 c of jicama, small diced.
  14. You need 1 lb of kidney beans, rinsed.
  15. Prepare 2 T of cilantro, chopped.
  16. Prepare 1 t of savoy, crumbled.
  17. You need 1/2 c of green onions, chopped.
  18. Prepare 5 t of chili flakes or hot sauce.

The single reached the Billboard Top Country Songs chart. What does Merle Haggard's song Rainbow Stew mean? Stream Rainbow Stew the new song from Merle Haggard. Comment below with facts and trivia about "Rainbow Stew" and we may include it in our song facts!

Merle Haggard's Rainbow Stew step by step

  1. Take a Dutch oven and place it on high heat with the canola oil..
  2. To the hot oil, add the sausage, chicken, and cook 50%..
  3. Next, add all the belle peppers, onions, garlic, celery, carrots, and cook until browned, about 5 minutes constantly stirring around..
  4. Deglaze the pan with a splash of white wine, add the flour and stir until combined..
  5. Add the chicken stock, jicama, and the remainder of the ingredients except the green onions. Cover with a lid and turn the heat down to low. Cook for 45 minutes or until the vegetables are cooked thoroughly..
  6. Plate and serve with a side of rice. Sprinkle with green onions and enjoy!.

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