Smoky Sausage Chicken Recipes

BBQ CHICKEN & SMOKED SAUSAGE

Steps:

• Place first 5 ingredients in a 4- or 5-qt. slow cooker; top with barbecue sauce. Cook, covered, on low 4-5 hours or until chicken is tender and a thermometer inserted in chicken reads at least 170°-175°., Remove chicken, sausage and vegetables from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally., Serve chicken, sausage and vegetables with sauce. If desired, top with jalapeno.

CHICKEN AND SMOKED SAUSAGE ETOUFFEE

Steps:

• Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
• With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
• In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
• Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
• Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
• Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
• Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

JAMBALAYA, CHICKEN AND SMOKED SAUSAGE

Steps:

• Cut chicken into 2 inch pieces.
• ,rinsed, and dried.
• Set aside.
• Slice smoked sausage into 1/4 inch pieces.
• In a heavy, high-walled skillet over med.
• heat, brown the chicken in the oil, stirring the meat around so it won't stick.
• After the chicken has browned, remove from pot.
• Then add onions, bell pepper, parsley, and green onions, and saute until the onions are clear.
• Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper.
• Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until the rice is done, about 1 hr.
• DO NOT LIFT THE LID FOR AT LEAST 1 HOUR.

SMOKY SAUSAGE CHICKEN

Steps:

• In a plastic bag, combine the flour and pepper.
• Add the chicken; shake to coat.
• Reserve the remaining flour mixture.
• In a skillet, heat oil over med-high heat; brown the chicken on all sides (about 10 minutes).
• Remove to plate; set aside.
• Add the chopped onion and garlic to the same skillet; cook over medium heat for about 3 minutes.
• Add sausages, celery and seasoning; cook for 1-5 minutes, or until veggies are tender.
• Add the reserved flour mixture.
• Stir in tomatoes, (mashing slightly with a fork) and the bell pepper; bring to a boil.
• Return chicken to pan; reduce heat.
• Cover and simmer, stirring occasionally, for about 35 minutes, or until the chicken is fully cooked.
• Serve garnished with green onions.