Smothered Chicken And Andouille Sausage Recipes

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STEWED CHICKEN WITH ANDOUILLE



Stewed Chicken With Andouille image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed
Kosher salt
1 tablespoon vegetable oil
1 link andouille sausage (about 3 ounces), chopped
1 tablespoon all-purpose flour
1 3/4 cups low-sodium chicken broth
3 medium red potatoes, cut into 1/2-inch pieces
1 10-ounce package frozen whole baby okra, thawed
Juice of 1 lime
1/4 cup chopped fresh cilantro

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



Smothered Chicken and Andouille Sausage image

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

4 boneless skinless chicken breasts, halved
Tony Chachere's Seasoning, to taste
3 tablespoons extra virgin olive oil
1 lb andouille sausage, quartered and sliced
2 medium onions, chopped
3 stalks celery, sliced
1 medium bell pepper, chopped
4 garlic cloves, chopped
1 1/2 cups water
1/2 cup chopped green onion
1/2 cup chopped fresh parsley

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



Smothered Pork Chops and Sausage image

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

8 thinly cut pork chops (about 3 pounds cut about 1/2-inch thick)
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup olive oil
1/4 cup all-purpose flour, plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions (or more! they cook down so you hardly notice them in the sauce)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon chopped garlic
4 bay leaves
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 1/3 cups water (1 1/2 cans if you measure in chicken broth can)
1 lb smoked sausage (I used kielbasa) or 1 lb andouille sausage, cut crosswise into 1 1/2 inch slices (I used kielbasa)
1 lb russet potato, peeled and cut into 1 inch cubes

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



SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS image

Categories     Sausage

Yield 6 people

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons flour
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt
Cayenne pepper
1 pound andouille sausage, sliced 1/4-inch thick
1 1/2 pounds medium shrimp, peeled and deveined
3 cups water
1/4 cup chopped green onions
1 recipe 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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