10 new andouille chicken Recipes

al fresco smoked andouille chicken sausage, extra virgin olive oil, fresh white onion, chopped, fresh garlic, minced, chopped fresh thyme, dried, ground cayenne pepper, fresh sweet potato, cubed 1/2, frozen, cut okra, frozen corn, low fat, unsalted chicken broth, raw shrimp, deveined, salt

chicken (cut into 8 pieces), andouille sausage, olive oil, maui onions or 1 large red onion, red bell pepper (i use 1/2 green 1/2 red ), garlic cloves, chicken broth, barbecue sauce (spicy ), pepperoncini peppers (sliced into thin rounds), thyme, balsamic vinegar or 1/3 cup red wine vinegar, bay leaves, butter, parsley, chopped, salt and pepper

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

dried new mexican or anaheim chile, ground cumin, ground cinnamon, garlic cloves, peeled, fat-free , less-sodium chicken broth, chopped fresh cilantro, fresh lime juice, olive oil, garlic cloves, minced, unpeeled large shrimp (about 2 lb), olive oil, andouille sausages or chicken sausages with habanero chiles and tequila (such as gerhard s), cut into 1/2-inch pieces, chopped red bell pepper, chopped onion, sliced zucchini, canned diced tomatoes, undrained, hot paprika, salt, garlic cloves, minced, uncooked arborio rice or other short-grain rice, frozen whole-kernel corn, lime wedges

whole chicken (about 3 lb), cut into 12 pieces, bone in, salt, fresh ground black pepper, olive oil, chopped onions, chopped green bell pepper, chopped celery, minced garlic, minced shallots, chopped andouille sausage (12 oz), uncooked long grain white rice, peeled, seeded, and chopped italian plum tomatoes, hot pepper sauce, bay leaves, essence, saffron threads, chicken stock, scrubbed littleneck clams, scrubbed and debearded mussels, shrimp in their shell (3/4 lb), chopped parsley, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

raw medium pink gulf shrimp (shell on ), smoked sausage (andouille also works well), new potatoes, chicken drumsticks or 6 chicken thighs, ears fresh corn, broken in half, white onion, old bay seasoning (i use a local blend that can be replicated by mixing bay seasoning with some garlic powder. adjust tsp), orange (sliced or quartered ), key limes (halved ), red wine vinegar (this makes the shrimp easier to peel after cooking)

qts. chicken stock (must be homemade!), flour, oil, chicken or guinea hen, without giblets, cut up, andouillesausage , sliced about 1/4 thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn tsp available) and/or fresh creole hot sausage, browned, shrimp, peeled and deveined, blue crabs, cleaned, broken in half and claws pulled off (or for a more elegant looking gumbo, omit and instead add 1-1/2 lb lump white crabmeat, picked over for shells and cartilage), okra, sliced (leave out if you don tsp like okra, but be sure to add file at the end if you leave out the okra), onions, chopped, green onions with tops, chopped, bell peppers, chopped, ribs celery, chopped, several cloves garlic, minced, bay leaves, fresh parsley, chopped, black, white and cayenne peppers , to taste, salt to taste, few dashes tabasco , or to taste., file powder (only if you don tsp use okra!), steaming hot louisiana long-grain rice

kielbasa, caraway seed, onion (sliced ), parsley, sauerkraut, beer, sausage, favorite grilled sausage, andouille sausage, new potato, ear of corn, chicken stock, grilled sausage (clinton s favorite), hot and sweet italian sausage, red bell pepper (cored and then seeded and sliced), onion (sliced ), basil, white wine, grilled sausage (daphne s favorite), oyster mushroom, zucchini (sliced ), onion (sliced ), salt & freshly ground black pepper, white wine, thyme, bun (hoagies), spicy mustard, whole grain mustard, stadium mustard, extra virgin olive oil