Chicken Andouille Casserole Food

ANDOUILLE AND CHICKEN CREOLE PASTA

Steps:

• Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
• Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
• Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

CHICKEN ANDOUILLE GUMBO

Steps:

• Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
• Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
• Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
• Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

CHICKEN AND ANDOUILLE GUMBO

Steps:

• In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA

Steps:

• Preheat oven to 350 degrees F.
• In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
• Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
• Add rice, tomatoes with juice, and broth; bring to a boil.
• Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
• Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

CHICKEN-ANDOUILLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. In a heavy plastic bag, combine the flour and 1 1/2 teaspoons of the Essence. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour. In a small bowl, combine the breadcrumbs, remaining Essence, cheese, and butter and set aside. In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to a plate. Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes. Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil. Sprinkle the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust, about 25 minutes. Remove from the oven and serve hot over toasted French bread.

EASY CAJUN CHICKEN PASTA CASSEROLE

Steps:

• Preheat oven to 400° and spray a 9x13 pan with nonstick cooking spray.
• Add dry pasta to the bottom of 9x13 pan and top with cooked chicken and andouille sausage.
• In a bowl combine heavy cream, chicken broth, diced tomatoes and cajun seasoning. Whisk to combine and pour over the top of the pasta and meat. Stir to combine the ingredients.
• Cover pan with foil and place on top of a sheet pan. Bake for 40 minutes. Remove from oven, take foil off top and add ¼ cup of the parmesan cheese. Return to oven for 10 more minutes or until the pasta is tender.
• After 10 minutes, remove from the oven and stir to combine {it should thicken up}. Top with remaining ¼ cup of parmesan cheese and chopped parsley. Serve and enjoy. Store leftovers in the refrigerator for up to 4 days.

STEWED CHICKEN WITH ANDOUILLE

Steps:

• Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.
• Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro.
• Per serving: Calories 397; Fat 13 g (Saturated 3 g); Cholesterol 183 mg; Sodium 895 mg; Carbohydrate 22 g; Fiber 4 g; Protein 47 g
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CHICKEN ANDOUILLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. In a heavy plastic bag, combine the flour and 1 1/2 teaspoons of the Essence. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour. In a small bowl, combine the breadcrumbs, remaining Essence, cheese, and butter and set aside. In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to a plate. Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes. Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil. Sprinkle the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust, about 25 minutes. Remove from the oven and serve hot over toasted French bread.

CHICKEN-ANDOUILLE CASSEROLE

Steps:

• Preheat the oven to 350℉ (180℃). In a heavy plastic bag, combine the flour and 1½ teaspoons of the Essence. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour. In a small bowl, combine the breadcrumbs, remaining Essence, cheese, and butter and set aside. In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to a plate. Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes. Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil. Sprinkle the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust, about 25 minutes. Remove from the oven and serve hot over toasted French bread.