Chicken And Andouille Sauce Piquante With Tasso Food

CHICKEN, TASSO AND ANDOUILLE GUMBO

Steps:

• In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
• While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

CHICKEN AND ANDOUILLE SAUCE PIQUANTE WITH TASSO

Steps:

• In a cast iron Dutch oven, heat 1/2 cup of the oil over medium heat. Season the chicken with salt, pepper, cayenne and red pepper flakes. Brown tasso and sausage and set aside. Next, add chicken and sear. When chicken is golden brown, add the rest of the oil and the flour, on medium heat, and stir constantly until a dark roux starts to form.
• Once dark roux has formed, stir in tomato paste, onions, celery, garlic and bell peppers. Stir on a low heat for 10 minutes until the sauce starts to turn brown.
• Once sauce is brown, stir in the chicken, tasso and andouille sausage. Stir for an additional 10-15 minutes until sauce has completely coated the meat evenly.
• Stir in the chicken broth a little at a time, while constantly stirring. Once all of the chicken broth is in, bring mixture to a slow simmer for about 30-45 minutes or until chicken is tender. Taste and season. Add chopped green onions before serving over white rice.

CHICKEN SAUCE PIQUANTE

Steps:

• Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
• Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
• Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
• To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CHICKEN WITH TASSO

Steps:

• For the Seasoning Mix: Combine the seasoning mix ingredients in a small bowl.
• For the Chicken with Tasso: Sprinkle the chicken pieces with 2 tablespoons of the seasoning mix and rub well with your hands. In a heavy 4-quart pot, preferably nonstick, heat the olive oil over high heat until it begins to smoke, about 3 to 4 minutes. Add the chicken, in batches if necessary, skin sides down first, and large pieces first, and cook until the skin is brown, about 4 minutes. Turn the pieces over and cook just until the other sides are brown but the chicken is not cooked through, about 4 minutes. Remove the chicken from the pot and set aside. To the same pot add the onions, celery, peppers and all the tasso. Stir well and scrape the bottom of the pot loosen the brown bits left from the chicken. Continue to cook, stirring frequently, for 3 minutes-the colors are so bright they're almost glowing-then add the remaining seasoning mix and the garlic. Stir well, then cover and cook for 5 minutes. Uncover and stir well, you'll see that the vegetables are beginning to brown and stick slightly. Scrape the bottom of the pot to loosen any sticking material, then re-cover and cook for 4 minutes. At this point the vegetables are medium brown and may be sticking hard, so add 1/2 cup of stock and deglaze the pot by scraping to loosen all the material on the bottom. Add the flour and stir until the white is no longer visible, adding a little more stock if necessary to help absorb the flour. Scrape the bottom of the pot one more time, then cover and let the mixture cook for 3 minutes. Warning: do not do this if your pot does not have a good thick bottom. A thin pot will heat too quickly and your mixture will definitely burn, so reduce the heat and watch closely to be sure that the food doesn't burn. Your cooking time may have to be a little longer to make up for using less heat. But if you do have a good heavy bottomed pot, you'll discover that flour moistened with the juices from the vegetables and tasso creates a wonderful flavor when it is allowed to brown in this way. Uncover, add the remaining 2 1/2 cups of stock, and scrape the bottom of the pot well. Bring to a boil, return the chicken and any accumulated juices to the pot, and return the liquid just to a boil. At this time, the broth is reminiscent of gumbo, but very salty from the seasonings. Reduce the heat to medium, recover and cook, stirring and scraping the pot occasionally, until the chicken is fully cooked, about 25 minutes. Serve over rice.

CHICKEN, TASSO AND ANDOUILLE GUMBO

Steps:

• 1. Liberally season chicken with salt and pepper and prepare smoker. Smoke thighs for about 30 minutes just to get some smoke on the meat. On the grill over medium heat, finish cooking chicken until tender. Set aside and let cool.
• 2. While chicken is smoking, sauté andouille and tasso in a large stock pot using 2 tablespoons vegetable oil until browned. Remove meats and set aside.
• 3. Once chicken is cool enough to handle, remove bones and shred.
• 4. Add 1 3/4 cup vegetable oil and allow to heat. Whisk in flour and cook until milk chocolate color is achieved, stirring constantly.
• 5. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes, continuing to stir.
• 6. Add chicken, sausage, Tasso, stock, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
• 7. Add 1 bunch green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes.
• 8. Serve over rice and allow people to add hot sauce, green onion and file, to taste.

BAYOU STYLE CHICKEN SAUCE PIQUANTE

Steps:

• In a Lagre heavy pot heat the oil.
• Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
• Remove chicken and set aside.
• Keep the heat going under your frying pan and add the bacon grease.
• When grease is hot, slowly whisk in the flour.
• Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
• Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
• Reduce heat to medium.
• Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
• Add the chicken and cook until the chicken is done.
• Taste and reseason.
• Add green onion and parsley.
• Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.

CAJUN CHICKEN AND ANDOUILLE PASTA

Steps:

• Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
• In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
• Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
• Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
• Pour over hot pasta and toss with Parmesan cheese.

CHICKEN, TASSO AND ANDOUILLE GUMBO

Steps:

• In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside.
• Add 1 cup vegetable oilm and allow to heat.
• Whisk in flour, and cook until a chocolate color is reached.
• Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.
• Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes.
• While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy.
• After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.
• Simmer 20 more minutes.
• Serve with rice and allow people to add hot sauce and file, to taste.

CHICKEN AND TASSO JAMBALAYA

Steps:

• Combine the seasoning mix ingredients in small bowl and set aside.
• Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers and the tomatoes. Remove from heat. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8-inch baking pan. Bake uncovered in a 350° oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves Let sit 5 minutes before serving.
• To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.