SPICY SAUSAGE, CHICKEN AND BEAN POT
This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
- Turn broiler on and set rack in the middle of the oven.
- Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!
SPICY RED BEANS WITH CHICKEN AND ANDOUILLE SAUSAGE
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works: Dig a hole big enough for the pot you're planning to cook in, then build a fire of hardwood logs in it. Drop a dozen or so rocks into the fire once it's started. When the wood has burned down to embers, remove the rocks using barbecue gloves, put your pot of presoaked beans into the embers, drop the rocks around and on top of the pot, cover everything with dirt and walk away. Come back in about eight hours, and your beans should be ready. Not in the mood to dig a hole in your backyard? No worries. These spicy New Orleans-style red beans with chicken and andouille sausage can just as easily be made in your oven. The slightly sweet creaminess of the beans and the richness of the chicken temper the sharp heat of the andouille sausage and red pepper flakes. Serve over a pile of snowy white rice alongside an ice-cold beer.
Provided by John Willoughby
Categories dinner, project, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drain and rinse the soaked beans and heat the oven to 350.
- Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5 to 7 minutes.
- Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
- Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 30 grams, Carbohydrate 52 grams, Fat 49 grams, Fiber 20 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 840 milligrams, Sugar 3 grams, TransFat 0 grams
ANDOUILLE SAUSAGE AND BEANS
Make and share this Andouille Sausage and Beans recipe from Food.com.
Provided by Plainbil
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet and sauté the sausage, Cajun seasoning, onion, garlic, and celery over medium heat for several minutes.
- Add beans, stewed tomatoes, bouillon and water. Simmer for 10 minutes.
- Mix the remaining water and corn starch and add it to recipe. Mix to thicken.
- Serve the mixture in individual soup bowls with a portion of cooked rice on the top.
WEEKDAY BLACK BEANS AND RICE
My family loves this recipe and it's so easy to throw together after work. It's pretty spicy, how spicy depends on the andouille sausage that you use, mine was quite hot and so the resulting dish was spicy hot, but good. I reduced the amount of red pepper flakes to appease my family's preference. This will make your house smell as if you've been cooking, rather than out working, all day! I found this in the Chicago Tribune, the author, Donna Pierce, re-worked her Grandma's recipe to make it after-work friendly.
Provided by Hey Jude
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a Dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes.
- Add celery and onion; cook until softened, about 3 minutes.
- Add garlic; cook until softened, 1 minute.
- Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, mace, salt and black pepper to taste; increase heat to medium-high, heat just to a boil then reduce heat to a simmer; cook until flavors come together, about 20 minutes.
- Stir in cilantro and green onions and serve over rice.
CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE
Steps:
- Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
- Pass the hot sauce at the table for guests to use at their own discretion.
RED BEANS WITH ANDOUILLE SAUSAGE
This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another type of smoked sausage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to a boil. Reduce to a simmer, partially cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.
Nutrition Facts : Calories 618 g, Fat 23 g, Fiber 20 g, Protein 41 g
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