PRESSURE-COOKER ANDOUILLE LENTIL CHILI RECIPE: HOW TO MAK…
This recipe has been in my family for a number of years, and it's still a hit today. The smoky flavor of the andouille sausage adds a lot to the humble lentils. And you can make it in either a pressure cooker or a slow cooker. —Melody Gow, Mead, Washington
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook and stir sausage, onion and green pepper with 3 tablespoons water until vegetables are caramelized, 6-8 minutes. Stir in remaining water and the next 8 ingredients., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, top with sour cream, jalapeno slices and cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 267 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 849mg sodium, CarbohydrateContent 38g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 17g protein.
CHICKEN ANDOUILLE GUMBO RECIPE | ALLRECIPES
Sausage makes this very spicy. Can be prepared two days ahead.
Provided by Bob Cody
Categories Gumbo
Total Time 3 hours 20 minutes
Prep Time 10 minutes
Cook Time 3 hours 10 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
- Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
- Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
- Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.
Nutrition Facts : Calories 781.6 calories, CarbohydrateContent 18.5 g, CholesterolContent 157.2 mg, FatContent 60.8 g, FiberContent 4.5 g, ProteinContent 39.7 g, SaturatedFatContent 15.5 g, SodiumContent 1419 mg, SugarContent 4 g
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PRESSURE-COOKER ANDOUILLE LENTIL CHILI RECIPE: HOW TO MAK…
From tasteofhome.com
Reviews 4
Total Time 35 minutes
Category Dinner, Lunch
Cuisine North America, Cajun
Calories 267 calories per serving
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook and stir sausage, onion and green pepper with 3 tablespoons water until vegetables are caramelized, 6-8 minutes. Stir in remaining water and the next 8 ingredients., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, top with sour cream, jalapeno slices and cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
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