CAJUN CHICKEN AND SAUSAGE GUMBO
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
- Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
CAJUN CHICKEN AND SAUSAGE SAUTE
A take off of jambalaya. Serve this over rice, and to be sure this recipe is done in 30 min. start cooking the rice before beginning the recipe. Just keep the rice covered until ready to serve. From Cooking Pleasure magazine.
Provided by SkinnyMinnie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium high heat until hot.
- Add onion, garlic, bell pepper and sausage; and cook for 4-5 min or until the onion and bell pepper begin to soften, stirring occasionally.
- Add the chicken and saute for 3-4 min or until the outside of the chicken is no longer pink.
- Stir in the tomatoes, Cajun seasoning and salt.
- Reduce the heat to low.
- Cover and simmer for 10 min or until the chicken is no longer pink in the center.
CAJUN CHICKEN SAUSAGE BAKE
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- On a baking sheet, combine the sweet potato pieces, baby carrots, and olive oil.
- Bake for 30 minutes, or until the sweet potato is soft.
- In a skillet or pan, add your chicken sausage, fresh sliced mushrooms and red onion.
- In a small bowl, combine your cajun seasoning, black pepper, garlic salt and onion salt and sprinkle over the ingredients cooking in the pan.
- Once all the veggies have softened and your chicken sausage is golden, add your sweet potatoes, and carrots. Cook until well combined.
- Serve warm and enjoy.
Nutrition Facts : Servingsize 1 serving, Calories 821 kcal, Fat 60 g, SaturatedFat 22 g, Cholesterol 115 mg, Sodium 2833 mg, Carbohydrate 41 g, Sugar 12 g, Protein 29 mg
More about "cajun chicken sausage bake food"
CAJUN CHICKEN AND SAUSAGE JAMBALAYA - MY KITCHEN …
From mykitchenserenity.com
4.9/5 (35)Total Time 50 minsCategory Main CourseCalories 645 per serving
- In a heavy 5 qt saute pan over medium-high heat, add olive oil and brown the cut up chicken that has been seasoned with Tony's (NOTE: this is not the amount in the ingredient list; simply sprinkle the cut-up chicken with a little [or a lot] Tony's) for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.
- Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered on medium heat for about 5 minutes, stirring halfway through cooking.
- Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top.
- Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking.
EASY BAKED CAJUN CHICKEN | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
CREAMY CAJUN CHICKEN PASTA WITH SMOKED SAUSAGE
From whatsinthepan.com
CAJUN SAUSAGE PASTA BAKE - KINDA HEALTHY RECIPES
From masonfit.com
AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE
From thespeckledpalate.com
5/5 (6)Total Time 1 hr 50 minsCategory EntreesCalories 394 per serving
- Heat a large Dutch oven over medium-high heat. Place the sausage in the pan, without oil. Cook, turning occasionally as the sides brown. Once all the sides have browned, remove from the pan, and set aside.
- In the same pan, add the oil. When the oil is hot, place the chicken tenderloins into the pan. Cook the chicken on both sides until cooked through, then remove from the pan.
CAJUN CHICKEN & SAUSAGE CASSEROLE - EASY FAMILY DINNER
From chefofalltrades.com
Estimated Reading Time 8 mins
CAJUN CHICKEN AND SAUSAGE CASSEROLE - LARGE FAMILY TABLE
From largefamilytable.com
Estimated Reading Time 2 mins
CHICKEN AND WILD RICE CASSEROLE (NO CANNED SOUPS!)
From carlsbadcravings.com
EASY DINNER IDEAS ON INSTAGRAM: "THIS EASY CAJUN CHICKEN …
From instagram.com
SAUSAGE AND CHICKEN CASSEROLE WITH BROWN RICE | RICARDO
From ricardocuisine.com
CAJUN CHICKEN SAUSAGE LINKS | JOHNSONVILLE
From johnsonville.com
CAJUN CHICKEN ALFREDO BAKE - PLAIN CHICKEN
From plainchicken.com
CAJUN CHICKEN CASSOULET RECIPE - SOUTHERN LIVING
From southernliving.com
23 BEST CHICKEN AND SAUSAGE RECIPES TO TRY FOR DINNER
From insanelygoodrecipes.com
CAJUN BEEF AND PORK RECIPES - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
CAJUN SAUSAGE CHICKEN & SPINACH PASTA - PLAIN CHICKEN
From plainchicken.com
EASY CAJUN CHICKEN CASSEROLE | EASY DINNER IDEAS
From easydinnerideas.com
CHICKEN SAUSAGE IN OVEN - WHOLE LOTTA YUM
From wholelottayum.com
BEST CAJUN CHICKEN SAUSAGE BAKE RECIPES
From alicerecipes.com
10 TASTY SIDES TO COMPLETE YOUR CAJUN CHICKEN FEAST
From cookindocs.com
CAJUN SLOW COOKER CHICKEN WITH SAUSAGE | MCCORMICK
From mccormick.com
10 BEST CAJUN CHICKEN CASSEROLE RECIPES | YUMMLY
From yummly.com
15 ANDOUILLE SAUSAGE RECIPES THAT TASTE LIKE NEW ORLEANS
From tasteofhome.com
BOURBON FRIED CABBAGE AND SAUSAGE – PORK KING GOOD
From porkkinggood.com
EASY CAJUN CHICKEN PASTA CASSEROLE | PRACTICALLY HOMEMADE
From practicallyhomemade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love