WHAT IS CHICKEN SAUSAGE RECIPES

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CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE | FOOD NETWORK



Cajun Chicken and Sausage Jambalaya Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
2 1/2 pounds boneless skinless chicken thigh meat
1 1/2 pounds onions, diced
2 tablespoons minced fresh garlic
1 pound tasso, cubed
3/4 tablespoon whole fresh thyme leaves
3/4 tablespoon chopped fresh sweet basil leaves
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped curly parsley leaves

Steps:

  • The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
  • Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
  • Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
  • Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
  • Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
  • At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
  • When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
  • After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
  • If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
  • For a richer jambalaya substitute turkey stock for the chicken stock called for above.
  • If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
  • Alternate Method:
  • The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
  • Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
  • Plate Presentation:

CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - SKINNYTASTE



Chicken Cassoulet with Sausage and Swiss Chard - Skinnytaste image

Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.

Provided by Gina

Categories     Dinner

Total Time 80 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 17

2 bunches Swiss chard, (about 10 oz each)
2 tbsp olive oil (divided)
12 oz Italian chicken sausage
1/2 cup panko or gluten-free breadcrumbs
2 cloves garlic (minced, divided)
2 tbsp lightly packed fresh parsley leaves (finely chopped)
1 yellow onion (chopped)
2 to 3 carrots (sliced into rounds or half-moons)
2 stalks celery (sliced)
½ cup white wine
8 boneless skinless chicken thighs ((about 2 1/2 lbs), cut into 2” chunks)
1 cup reduced sodium chicken broth
2 bay leaves
1 Tbsp herbes de provence or dried rosemary
1 tsp Kosher salt
Freshly ground black pepper (to taste)
3 15-oz cans cannellini beans, drained and rinsed

Steps:

  • Heat the oven to 375F.
  • Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
  • In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
  • Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
  • Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
  • Add the remaining 1 Tbsp olive oil to the pan.
  • Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
  • Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.
  • Add the remaining garlic and cook about a minute more.
  • Pour in the wine and scrape any browned bits from the bottom of the pan.
  • Increase the heat slightly and allow most of the liquid to cook off.
  • Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
  • Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly.
  • Fold in the beans and sausage and stir.
  • Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
  • Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.

Nutrition Facts : ServingSize 2 cups, Calories 417 kcal, CarbohydrateContent 45.5 g, ProteinContent 34 g, FatContent 10.5 g, SaturatedFatContent 2 g, CholesterolContent 96.5 mg, SodiumContent 1120 mg, FiberContent 9.5 g, SugarContent 5 g

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