"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Smothered Chicken and Sausage Recipe

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This recipe for Smothered Chicken and Sausage, by , is from Sherri's Family Secrets, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Pigg


4 boneless, skinless chicken breasts, cut in half
Tony Chachere's seasoning, to taste
3 tbsp. extra-virgin olive oil
1 lb. Conecuh sausage, sliced thin
2 medium onions, chopped
3 stalks celery, chopped
1 medium bell pepper, chopped
4 cloves garlic, chopped or pressed
1 1/2 c. water
1/2 c. green onions, chopped
1/2 c. fresh parsley, chopped
Louisiana rice, cooked

Season chicken breasts with Tony Chachere's. Heat olive oil in a large heavy pot set over medium-high heat. Add chicken and cook until brown. Remove chicken from pot and set aside. Add sliced sausage to pot and brown. Remove and set aside.
Lower heat to medium. Add onion, celery, and bell pepper, and saute until onions are clear. Return chicken and sausage to pot, and add garlic and water. Reduce heat to low, cover and cook for 45 minutes or until chicken is tender. Add green onions and parsley. Serve over cooked rice. Serves 8.




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