STEWED CHICKEN WITH ANDOUILLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 397, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 183 milligrams, Sodium 895 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 47 grams
SMOTHERED CHICKEN AND ANDOUILLE SAUSAGE
From Louisiana Cooking magazine. Couldn't find andouille sausage, and had to use smoked sausage instead. Was still delicious =).
Provided by BadJuuJuu
Categories One Dish Meal
Time 1h35m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Season breasts with Tony Chachere's. Heat olive oil in cast iron skillet over medium high heat. Add chicken and cook until brown, about 3 minutes each side. Remove chicken from skillet and set aside.
- Add sliced sausage to skillet and brown, approximately 5 minutes. Remove and set aside.
- Lower heat to medium. add onions, celery, and bell pepper, and saute until onions are translucent. Return chicken and sausage to the skillet, and add garlic and water. Stir to incorporate. Reduce heat to low, cover and cook for 45 minutes. Add green onions and parsley.
- Serve over cooked rice.
SMOTHERED PORK CHOPS AND SAUSAGE
Saw Emeril Lagasse prepare this on FoodTV and I could practically smell it and taste it through the screen. It was as fabulous as I thought it was going to be. I think you could use the same basic sauce for chicken and shrimp dishes as well. The sauce is to die for! Adapted from recipe in "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch.
Provided by SharleneW
Categories Stew
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 20
Steps:
- Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
- (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
- Heat the oil in a Dutch oven or large pot over medium-high heat.
- Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
- Remove the pork chops to a platter and set aside.
- Reduce the heat to medium.
- Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
- Add the onions, salt, and pepper.
- Cook, stirring, until the onions are slightly soft, about 5 minutes.
- Add the garlic, bay leaves, chicken broth and water.
- Bring to a boil.
- Return the pork chops to the pot.
- Reduce the heat to medium-low, cover and simmer for 45 minutes.
- Add the smoked sausage and the potatoes.
- Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
- Serve with either steamed white rice or rice pilaf.
SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS
Steps:
- In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the water. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over grits. Garnish with parsley.
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