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Emeril's Stewed Chicken and Sausage Recipe

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This recipe for Emeril's Stewed Chicken and Sausage is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small chicken
1 tablespoon or Creole seasoning
1 cup flour
1/2 cup vegetable oil
1 pound andouille or smoked sausage, cut into '/2-inch slices
2 cups chopped onions
I cup chopped celery
1/2 cup chopped bell peppers
4 bay leaves
1 tablespoon minced garlic
6 cups Chicken Broth
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup chopped parsley
1/4 cup chopped green onions

Creole Seasoning:
8 T paprika
3 T cayenne
6 T garlic powder
3 T onion powder
6 T salt
2 1/2 T dried oregano
2 1/2 T dried thyme
Directions:
Directions:
1.Cut the chicken in half, then cut each half into 4 pieces. Season with the rub. Toss the chicken pieces with 14 cup of the flour to coat evenly. Heat the oil in a large cast-iron or enameled cast-iron Dutch oven. When the oil is hot, add the chicken. Turn to brown on all sides. Cook until evenly
browned, 5 to 6 minutes. Add the sausage, stir, and cook for 5 to 6 minutes. Add the remaining flour and cook, stirring constantly, for 2 to 3 minutes.
2.Add the onions, celery, and bell peppers and stir. Cook for 5 to 6 minutes, or until the vegetables are soft. Add the bay leaves and garlic and cook for 5 to 6 minutes, stirring occasionally to prevent sticking.
3.Add the broth, salt, and cayenne and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 1 hour. Remove the bay leaves.
4.Add the parsley and green onions and serve immediately.

 

 

 

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