Oven Baked Chicken Andouille Sausage Recipes

Steps:

• Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
• Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
• Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
• Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
• Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
• Add sausage to the gumbo and simmer for 30 minutes.
• Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
• Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Steps:

• Bake the chicken thighs in a 350-400 degree oven until brown.
• Mix your onion, celery, red and green bell peppers, parsley, together: This what they call the Holy Trinity.
• Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour, stir constantly to make a milk chocolate color Roux. Remember to watch and stir it constantly because you don't want any black burn grain appears. (The roux making is very important. Don't burn it or your gumbo will taste bad). Add the Andouille, 1 Tbsp of Cajun Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining 1/4 of the trinity, remaining seasoning, and garlic. Bring to a Boil. Bring this down to a simmer, add the baked thighs and simmer for 30-45 minutes, stirring occasionally. About 10 minutes before you're ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with cooked rice, crusty French Bread.
• Garnish with green onions, and the parsley.
• Note:I prefer Chicken Thighs for my soups and Gumbos. I get them bone in, then wrap the bones and stick them in the freezer for stock.
• This makes about 4-6 Main Course Servings.

Steps:

• Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
• Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
• As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
• When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
• Preheat oven to 375 degrees F.
• In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.

Steps:

• Heat the oven to 350 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
• Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
• Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
• Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
• Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
• Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
• Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
• Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
• Taste and adjust seasonings as desired. Garnish with green onions.