Cajun Habanero Sausage Recipes

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CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Steps:

  • Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
  • Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

CAJUN CHICKEN AND SAUSAGE PASTA



Cajun Chicken and Sausage Pasta image

Serve up a spicy dinner for two.

Provided by Kelly Kear Clark

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 2

Number Of Ingredients 13

1 skinless, boneless chicken breast half
½ teaspoon Cajun seasoning, or to taste
1 link pork sausage with jalapeno pepper
4 ounces farfalle (bow tie) pasta
2 tablespoons butter
1 green bell pepper, chopped
½ red bell pepper, chopped
½ onion, chopped
1 clove garlic, chopped
1 ½ cups fat-free half-and-half, divided
1 tablespoon cornstarch, or as needed
1 pinch Cajun seasoning, or to taste
1 pinch dried basil, or to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Sprinkle both sides of chicken breast with 1/2 teaspoon Cajun seasoning, or to taste.
  • Grill chicken breast and pork sausage on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Transfer to a plate and let rest for 5 minutes. Cut chicken and sausage into bite-size pieces.
  • Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  • Melt butter in a large skillet over medium heat. Cook and stir green bell pepper, red bell pepper, onion, and garlic in hot butter until slightly softened, 2 to 3 minutes. Stir chicken and sausage pieces into vegetables, reduce heat to medium-low, and pour 1 cup half-and-half into skillet. Stir to combine.
  • Mix cornstarch into remaining 1/2 cup half-and-half in a small bowl until smooth; pour into skillet and stir until sauce simmers and thickens, about 5 minutes. Toss cooked farfalle pasta into mixture until coated; season with additional Cajun seasoning and dried basil.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 72 g, Cholesterol 79.4 mg, Fat 18.8 g, Fiber 4.8 g, Protein 27.4 g, SaturatedFat 10 g, Sodium 628.8 mg, Sugar 16.1 g

CAJUN HABANERO SAUSAGE



Cajun Habanero Sausage image

Tired of sausage that claims to be hot but isn't? Try this recipe. You'll need a grinder with sausage stuffing horn if you want links. Otherwise, use a food processor, and make into patties to pan fry and freeze the rest.

Provided by Pokey in San Antonio

Categories     Pork

Time 1h

Yield 15-20 links, 6-7 serving(s)

Number Of Ingredients 12

3 lbs pork butt
1 cup onion (finely chopped)
4 habanero peppers (minced)
1 teaspoon garlic (minced)
1 teaspoon cayenne powder
1/2 teaspoon dried thyme
1 teaspoon fresh parsley (chopped)
1/2 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon liquid smoke
2 teaspoons red wine vinegar

Steps:

  • Grind pork butt with 1/4" plate.
  • Mix all ingredients really well. Let stand in refrigerator over night.
  • Stuff into casings forming 6" links. Let hang for 1 hour before cooking.
  • Place in frying pan with 1/2" water, cover and cook on medium for 15 minutes.
  • Remove cover and continue cooking until water is gone and sausages are browned.
  • Or cook on grill over medium coals until brown.
  • Note: If you have a smoker, these are great smoked.

Nutrition Facts : Calories 530.1, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 530, Carbohydrate 6.1, Fiber 1.1, Sugar 2.8, Protein 43.5

ONE-POT SAUSAGE AND SHRIMP JAMBALAYA



One-Pot Sausage and Shrimp Jambalaya image

Provided by Stacey Little | Southern Bite

Categories     Main Course

Number Of Ingredients 13

2 tablespoons vegetable or olive oil
1 pound cajun or andouille sausage, sliced into 1/4-inch rounds
1 large onion, diced
1 large bell pepper, seeded and diced
2 ribs celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15-ounce) can Red Gold Crushed Tomatoes
1 (14.5-ounce) can Red Gold Diced Tomatoes
1 teaspoon Creole seasoning (or more)
2 cups parboiled or converted rice
sliced green onions for garnish, optional
1 pound large shimp, peeled and deveined

Steps:

  • Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
  • Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.
  • Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.

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