Best Chicken Andouille Casserole Recipes

Chicken, Shrimp and Andouille Jambalaya image

Provided by PalatablePastime

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

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 and Andouille Cassoulet image

Provided by bdognet

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 slices bacon
1 lb boneless skinless chicken breast, cubed
3 -4 links andouille sausages, diced (I prefer Aidells but any will do)
3 (15 ounce) cans cannellini beans, drained and rinsed (white kidney)
1 yellow onion, diced
2 carrots, peeled and chopped
4 roma tomatoes, diced
10 garlic cloves, finely chopped
1 cup dry white wine
2 -3 cups chicken stock
salt, pepper, italian seasoning, crushed red pepper, and Emirils essence to taste

Steps:

Pre-heat your oven to 350 degrees. Fry the bacon in a large stock pot until crispy. Remove and set aside. In a separate pot, bring the chicken stock to a boil. Sauté the onions in the bacon fat for 5 - 7 minutes until translucent. Add the sausage and cook another 10 minutes, scraping the bottom with a metal spatula. Add white wine and garlic, and simmer for 2 minutes. Season chicken with emeril's essence. Add chicken, tomatoes, carrots, beans, crumbled bacon, and other spices and stir. Add boiling chicken stock. The chicken stock should not quite cover the other ingredients, unless you want your cassoulet a little soupy. Cover the pot and put into oven. Bake at 350 for 75 - 90 minutes, stirring every 20 minutes. Leave pot uncovered for the last 20 minutes to help evaporate off some of the excess liquid. Serve it in bowls with lots of crusty bread (or just eat it plain if you're on a low-carb diet like me). Enjoy! As always, if you try this recipe, please let me know. http://www.edgeblog.net.

Nutrition Facts : Calories 523.5, Fat 18.1, SaturatedFat 5.8, Cholesterol 78.1, Sodium 1396.5, Carbohydrate 43.4, Fiber 12.8, Sugar 8.8, Protein 38.8