Sausage Chicken Creole Recipes

SAUSAGE-CHICKEN CREOLE

Steps:

• 1. Preheat oven to 375 degrees. In 8x12 inch baking dish, combine tomatoes, uncooked rice, hot water, cayenne pepper sauce and seasonings. Bake, covered, for 10 minutes. Stir vegetables and 1/2 can french fried onions into rice mixture; top with chicken and cooked sausage.
• 2. Pour tomato sauce over chicken and sausage. Bake, covered, for 40 minutes or until chicken is done.
• 3. Top chicken with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
• 4. *** To cook sausage, simmer in water to cover until done. Or, place in microwave-safe dish and cook, covered, on HIGH for 3 minutes or until done.

CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA

Steps:

• Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
• Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
• Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
• Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
• Bring to a boil over medium high heat.
• Add rice, bring back up to a boil.
• Boil for 1 minute.
• Cover reduce heat to low, simmer for 30 minutes.
• The jambalaya should still be wet, but not soupy.
• Ladle into bowls and serve up with some cornbread!
• Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!

SLOW COOKER CREOLE CHICKEN WITH SAUSAGE

Steps:

• Gather the ingredients.
• In a slow cooker, combine the chicken thigh pieces, slices of andouille sausage, chopped onion, broth or water, canned tomatoes (with their juices), tomato paste, Creole seasoning, and cayenne pepper.
• Cover and cook the chicken and sausage mixture on low for 5 to 6 hours.
• Add the chopped green bell pepper and continue cooking for 1 more hour on low.
• Add salt and pepper to taste.
• Serve this flavorful chicken and sausage dish over hot boiled rice.
• Enjoy.

CREOLE SHRIMP, CHICKEN AND SAUSAGE PASTA

Steps:

• Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Creole seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
• Add 1 tablespoon olive oil to the pan. Season the Chicken pieces with 2 teaspoons of the Creole seasoning. Place the Chicken in the pan and saute until done. Remove the Chicken from the pan and set aside.
• Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
• Add the garlic to the pan and saute for 30 seconds.
• Add the chicken stock to the pan and scrape pan to remove any browned bits that have formed in the bottom, about 30 seconds.
• Add the thyme, 3 teaspoons of creole seasoning and 1/2 tsp salt and cook for 2 minutes.
• Add the heavy cream to the pan and cook an additional 2 minutes.
• Return the shrimp and chicken to the pan. Add the cooked pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.