ANDOUILLE SAUSAGE CREOLE
Steps:
- Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
- Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.
CHICKEN AND ANDOUILLE SAUSAGE GUMBO
This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.
Provided by VMB
Time 3h5m
Yield 8
Number Of Ingredients 17
Steps:
- Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
- Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
- Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
- Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
- Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
- Add sausage to the gumbo and simmer for 30 minutes.
- Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
- Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g
HATTIE'S CREOLE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
SLOW COOKER CREOLE CHICKEN WITH SAUSAGE
Steps:
- Gather the ingredients.
- In a slow cooker, combine the chicken thigh pieces, slices of andouille sausage, chopped onion, broth or water, canned tomatoes (with their juices), tomato paste, Creole seasoning, and cayenne pepper.
- Cover and cook the chicken and sausage mixture on low for 5 to 6 hours.
- Add the chopped green bell pepper and continue cooking for 1 more hour on low.
- Add salt and pepper to taste.
- Serve this flavorful chicken and sausage dish over hot boiled rice.
- Enjoy.
Nutrition Facts : Calories 422 kcal, Carbohydrate 14 g, Cholesterol 174 mg, Fiber 3 g, Protein 37 g, SaturatedFat 8 g, Sodium 1437 mg, Sugar 8 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g
CREOLE CHICKEN IN ANDOUILLE SAUCE
This was an improvised dinner created when I had some thawed chicken thighs and left-over andouille sausage. I used what I knew of making an Etouffe and combined that with what I had on-hand. While there were no bell peppers to be found, I discovered that the dish didn't need it. It came out smoky and sweet with a hint of heat to it. What started as an experiment in last-minute cooking has turned into one of my favorite dishes.
Provided by David J Rust
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop the bacon into 1-inch bits and set aside. In a skillet over medium-high heat, add the olive oil. Sauté the bacon in the oil until dark brown and most of the fat has been rendered out.
- While the bacon is frying (above), prepare the remaining ingredients, chopping the andouille sausage into small, fine diced cubes, as well as the celery, onion, and green onions. Mince the garlic and finely chop the tomato. (OPTIONAL: You may want to seed and peel the tomato, although this is not necessary.).
- Remove the bacon and set aside; leave the fat in the skillet.
- Add the andouille sausage to the hot fat and reduce heat to medium. Stirring occasionally to prevent burning, brown the sausage.
- Add the chopped celery and onion, increasing the heat, again, to medium-high. Season with salt and black pepper. Sauté until the onion turns translucent.
- Add the minced garlic and paprika, cooking until the garlic browns lightly.
- Add the finely diced tomato and fresh parsley. Stir in and cook until the tomatoes begin to soften and lose their shape. Then sprinkle the tablespoon of flour over the dish and stir in until completely incorporated.
- Keep stirring for 2-4 minutes as the dish absorbs excess moisture and the ingredients tighten up. Be sure to watch for signs of burning as the mixture of sausage and vegetables becomes drier.
- Add the six chicken thighs, moving aside the sausage-vegetable mixture so the meat can touch the bottom of the skillet. Keep stirring the mixture so it doesn't burn and cook each thigh about a minute on each side.
- Add the molasses and chicken broth, stirring it in completely and bring it to a simmer. Make sure to cover the thighs with the mixture, spooning it over the meat. Put a tight-fitting lid over the top and reduce heat to medium-low.
- Simmer, covered, for 45 minutes.
- Remove the skillet from the heat, stir in the reserved bacon, and serve -family-style- over long-grain rice. Sprinkle with the chopped green onions.
Nutrition Facts : Calories 447.6, Fat 34.1, SaturatedFat 10.3, Cholesterol 108.6, Sodium 702.9, Carbohydrate 8.9, Fiber 1.2, Sugar 3.9, Protein 25.2
ANDOUILLE AND CHICKEN KABOBS WITH CREOLE MUSTARD
Creole mustard can be found in larger supermarkets. Zatarain's is a popular brand. Creole seasoning can be found in stores, or there are some recipes here on Food.com.
Provided by Outta Here
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill to medium high or preheat broiler.
- Brush oil on all vegies and meat, and season with salt, pepper and creole seasoning.
- Use 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces green peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Thread the pieces randomly.
- For the sauce: In a saucepan combine the stock and mustard. Bring to a boil, reduce heat and gently boil for 2 minutes or until reduced to 1/2 cup.
- While sauce is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then turn them over and cook for about another 5 minutes or until chicken is no longer pink inside.
- When the sauce is reduced to 1/2 cup, add the cream. Bring to a gentle boil, and reduce for another 2 minutes. Now whisk in the butter. Season to taste with salt and pepper and remove from the heat.
- Place kabobs on a serving platter and drizzle with the sauce.
Nutrition Facts : Calories 823.4, Fat 65.1, SaturatedFat 24.2, Cholesterol 177.9, Sodium 1791, Carbohydrate 14.7, Fiber 1.9, Sugar 5.3, Protein 44.1
CHICKEN IN CREOLE SAUCE
This recipe is loosely based on a Creole Sauce recipe from "The Joy of Cooking". I've tweaked it over the years. Hope you enjoy it.
Provided by papergoddess
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut ham into strips if desired; roll in chicken breast or thigh and place cut side down in large baking dish. (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up).
- FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
- Add tomatoes, broth, chili sauce and all other ingredients.
- Bring to a simmer; Pour over chicken pieces.
- Cover and bake@ 350F for 1 to 1 1/2 hours.
- Serve over hot cooked rice.
Nutrition Facts : Calories 493.9, Fat 34.1, SaturatedFat 8.8, Cholesterol 158.9, Sodium 692.7, Carbohydrate 10.4, Fiber 2.3, Sugar 6.5, Protein 34.5
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