CHICKEN, SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
CHICKEN AND SMOKED SAUSAGE ETOUFFEE
Provided by Tyler Florence
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
- With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
- In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
- Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.
JAMBALAYA, CHICKEN AND SMOKED SAUSAGE
Make and share this Jambalaya, Chicken and Smoked Sausage recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 2 inch pieces.
- ,rinsed, and dried.
- Set aside.
- Slice smoked sausage into 1/4 inch pieces.
- In a heavy, high-walled skillet over med.
- heat, brown the chicken in the oil, stirring the meat around so it won't stick.
- After the chicken has browned, remove from pot.
- Then add onions, bell pepper, parsley, and green onions, and saute until the onions are clear.
- Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper.
- Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until the rice is done, about 1 hr.
- DO NOT LIFT THE LID FOR AT LEAST 1 HOUR.
SMOKED CHICKEN SAUSAGE WITH APPLES & CABBAGE
Wanted to try this chicken sausage, Was a little worried as hubby doesn't care for a lot of suprises. He actually liked this one.
Provided by Katha
Categories Chicken
Time 50m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In large saute pan with a lid,saute cabbage, onion& apple in margerine& oil until cabbage is tender about 15 minutes.
- Add sausage.
- Saute another 10-15 minutes.
- Add apple cider simmer covered 10 minutes.
- 5 servings.
- Serve with mashed potatoes& Dijon mustard if desired.
CHICKEN AND SMOKED SAUSAGE GUMBO
Make and share this Chicken and Smoked Sausage Gumbo recipe from Food.com.
Provided by Erin Justice
Categories Gumbo
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
- Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Nutrition Facts : Calories 786, Fat 61.8, SaturatedFat 12.8, Cholesterol 99.2, Sodium 2031.8, Carbohydrate 23.1, Fiber 2.2, Sugar 4.3, Protein 33.3
SMOKY SAUSAGE CHICKEN
Just a wonderful chicken skillet dish, with so much flavor, made by the smoked sausage..a definite winner.
Provided by Kittencalrecipezazz
Categories Poultry
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- In a plastic bag, combine the flour and pepper.
- Add the chicken; shake to coat.
- Reserve the remaining flour mixture.
- In a skillet, heat oil over med-high heat; brown the chicken on all sides (about 10 minutes).
- Remove to plate; set aside.
- Add the chopped onion and garlic to the same skillet; cook over medium heat for about 3 minutes.
- Add sausages, celery and seasoning; cook for 1-5 minutes, or until veggies are tender.
- Add the reserved flour mixture.
- Stir in tomatoes, (mashing slightly with a fork) and the bell pepper; bring to a boil.
- Return chicken to pan; reduce heat.
- Cover and simmer, stirring occasionally, for about 35 minutes, or until the chicken is fully cooked.
- Serve garnished with green onions.
Nutrition Facts : Calories 669.1, Fat 46.7, SaturatedFat 13.2, Cholesterol 181, Sodium 679.2, Carbohydrate 18.3, Fiber 3.3, Sugar 6, Protein 43
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