few holes in the sausage and place in a medium
igh heat. Add chicken sausage and onion. Cook until chicken is browned and
Cut Italian chicken sausage into 1-inch chunks.
(Sausage is quite soft.
tbs. olive oil and chicken sausage (season with a pinch of
edium heat, and cook the chicken sausage, breaking the meat up as
killet over medium heat. Add chicken sausage; cook and stir until browned
o 375 degrees.
Saute chicken sausage until browned on both sides
Preheat oven to 400 degrees F.
Heat oil in 10-inch, nonstick skillet over medium heat. Add mushrooms and peppers and cook until tender, about 10 minutes. Remove from heat and stir in green onions and chicken sausage.
Divide sausage mixture equally between 4 oven safe ramekins. Crack 1 egg into center of each cup. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 15 minutes. Season with salt and pepper before serving.
nd cook and stir apple-chicken sausage, sweet potatoes, celery, red onion
nd 2 1/4 cups chicken stock to boil in medium
large skillet, saute the chicken sausage in 1 tablespoon of olive
00F (200C) -- Arrange chicken in pan. Bake chicken for 50 minutes.
Boil chicken until done in a large stock pot with salt, pepper and garlic powder. Let cool, bone and set aside. Brown sausage lightly and drain. Saute vegetables in oil or bacon drippings. To your large pot add rice, seasonings, chicken, gumbo mix, water, tomatoes, corn and gumbo file. After adding each ingredient, bring back to a boil prior to adding the next. When all has been added, simmer for a minimum of 25 minutes. This will allow rice to cook.
Bake the chicken thighs in a 350-400
oing that, brown your chicken and sausage with 1/4 cup oil
Boil and debone chicken (save Stock).
make the roux by heating the oil and flour in pan.
till it's the color of peanut butter (DO NOT BURN).
add the seasoning and cook til onions are clear.
Add the chicken Stock and deboned chicken and sauage.
Salt& pepper to taste.
Bring to boil and simmer 1 hour.
Brown chicken in some fat in large iron pot.
Remove chicken from pot.
Add remainder of fat and flour, stirring constantly, until brown.
Add celery, onions and bell pepper.
Saute, stirring occasionally, until it begins to separate.
Add cold water all at once.
Bring to rapid boil.
Add chicken*.
Simmer for 1 hour. Add sausage.
Season to taste with salt and pepper.
Add parsley and green onions when chicken is cooked.
Serve over rice.
he seasonings and toss the chicken in the mixture until well
Flour and lightly brown chicken.
Saute vegetables in chicken drippings for about 5 minutes.
Add small amount of flour to make a roux and stir.
Combine chicken, sausage, vegetables, roux and water in a large pot.
Cook over low heat for around 2 hours. Serve soup over rice.
Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
Remove sausage with a slotted spoon.
Drain on paper towels.
Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
Add onion and next 3 ingredients; cook 5 minutes, stirring often.
Stir in broth and next 2 ingredients.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Add sausage and chicken; simmer, covered, 5 minutes.
Serve over rice.