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
Cook sliced sausage over medium high heat in
Cut chicken up into bite size pieces.<
Brown chicken in oil.
Remove chicken and saute onion, bell pepper, celery and garlic in grease.
Add tomatoes and ham.
Add liquid.
Cover and simmer for about 20 to 30 minutes.
Bring to a boil.
Add rice, chicken, sausage, green onions, parsley and seasonings.
Cook, covered, over low heat for at least 20 minutes or until rice is done.
In a large lidded pot or dutch oven, heat oil on medium heat.
Add garlic, celery, green bell pepper, onion, 1 tbsp of the cajun seasoning, chicken, and sausage. Cook for about 5 minutes, until chicken is mostly cooked (or well-heated if you are using canned chicken).
Add rice and saute for 1-2 minutes.
Add broth, Worcestershire sauce, and remaining 1 tbsp Cajun seasoning; bring to a boil.
Cover, reduce heat to simmer for 20 minutes.
Remove lid and let set for 5 minutes before serving.
Put chicken in a large saucepan with
br>Fry deboned chicken until slightly brown.
Fry sausage and drain
Prepare rice according to package directions.
Heat oil in a large skillet. Saute onions, bell pepper and celery for 5 minutes.
Add chicken and sausage to skillet and saute an additional 3 minutes. (If using raw chicken, make sure you cook it in a separate pan BEFORE you add it to the vegetables).
Stir in tomato sauce, diced tomatoes, Creole seasoning, and Worcestershire sauce and heat through.
Add cooked rice to skillet, stir to mix.
In a large pot on medium-high heat, saute chicken, sausage and garlic in small amount of oil.
Add onions, bell pepper and celery.
Cook until tender (a little wilted).
Add 2 cups of water and Creole seasoning.
Add bay leaf, oregano and 3 cups of water. Stir well.
Bring to a boil and add rice.
Stir.
Cover and turn to low for 30 minutes.
Check after 30 minutes.
Cover and cook longer if needed.
Put sausage and red onion in a large skillet. Add chicken broth, EVOO, and balsamic vinegar until it comes about half way up the sausages.
Cook over medium high heat until all of the liquid is evaporated. If you like balsamic vinegar you may want to add more to make more of a glaze.
I served with mashed sweet potatoes and put some of the extra glaze on the potatoes like a gravy!