Cajun Chicken and Andouille/Sausage Jambalaya (Spicy)
Cajun Chicken and Andouille Jambalaya. You can make this inside on the stove and will feed roughly 6-8 people (depending on your serving size). Heads up, this recipe is a bit SPICY.
Ingredients List:
5 Slices of Smoked Bacon (for the grease…bacon does not go in the Jambalaya)
2 lbs Boneless, Skinless Chicken Thighs
1 lb Andouille or Smoked Sausage
1 Medium Yellow Onion
1 Green Bell Pepper
2 Stalks of Celery
2 Teaspoons Tony’s Chachere’s Creole Seasoning
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon White Pepper
1/4 Teaspoon Red/Cayenne Pepper
1/4 Teaspoon Onion Powder
1/4 Teaspoon Basil
1/4 Teaspoon Thyme
2 Bay Leaves
Couple of Shakes Crystal Hot Sauce
**Optional** Kitchen Bouquet Browning Seasoning. I don’t believe it adds any flavor but does add color…I do not use it. Once you learn how to properly brown your meats you will not need either.
Chicken Andouille Gumbo
Chicken Andouille Gumbo!!! When the football starts so do the gumbos!! This is probably the most popular of all the gumbos and is my personal favorite.
Ingredients
• 1 cp oil
• 1-1/2 cp flour
• 4 onions
• 3 bell peppers
• 1/2 bunch celery
• 1 bunch green onion
• 1/2 bunch parsley minced
• 2 tbsp minced garlic
• 4 lbs. boneless chicken thigh
• 1 stick andouille
• 2 lbs. sausage
• 5-6 smoked turkey necks
• 3 quarts chicken stock
• 2 qt +/- water as needed
• Tony’s or Cajun seasoning
• Garlic powder
• Italian herbs
Directions
1. Prep all ingredients. Small or medium dice all vegetables and mince garlic. Trim and cube chicken thighs. I cut my sausage into quarters, peel the skin off my andouille, and cut into half-moons.
2. In your gumbo pot, heat up cooking oil. Whisk in flour and cook roux until it’s a chocolate color. Add in trinity and cook until onions are clear and roux is dark.
3. Add in stock and start to season. Add water as needed. Add in smoked turkey necks and let this simmer for 2 hours. Skim off any grease as it comes to the top.
4. In a separate pot with a little oil, brown all the meats starting with the sausage and andouille. Add these to the pot after 2 hours of simmering. Brown the chicken last and remove from pan. Use some water to get all of the burnt gratin from the bottom of the pot. Add to gumbo.
5. Add chicken after 3 hours of cooking. Simmer for another hour.
6. Taste for seasoning. After 4 hours add in green onion and parsley and cook for 10 minutes and turn off heat.
7. Let sit for 20 minutes then serve over rice with potato salad on the side.
Cajun Creamy Pasta With Shrimp & Andouille Sausage
Creamy cajun pasta with shrimp and andouille sausage is a delicious restaurant quality dish that you can easily make in your own home kitchen! Join Eric from Simply Elegant Home Cooking as he demonstrates the steps for this recipe. One of the keys to the dish is to not overcook the shrimp, and if you follow along you will be guaranteed a perfect result when you make this creamy cajun pasta dish!
Ingredients:
-1 pound large wild shrimp
-6 ounces (2 links) andouille sausage
-14 ounces San Marzano Tomatoes
-3 cloves garlic
-4 tablespoons olive oil
-1 red bell pepper
-1/2 white or yellow onion
-4 teaspoons cajun seasoning
-1/4 teaspoon crushed red pepper flakes
-1 cup heavy cream
-3 green onions
-1/2 pound penne pasta
Directions:
-Set out the shrimp at least 30 minutes before cooking. Clean, peel, and devein them. Also get a large pot of pasta ready heating up so it is ready when you need.
-While the shrimp sit out, start by making marinara sauce. This is done by adding 2 tablespoons of olive oil into a COLD sauce pan, along with 2 cloves of crushed garlic. Turn on the heat to medium and watch for the garlic to sizzle. As soon as a steady sizzle is reached, turn the heat down to medium low and cook the garlic for 3 minutes. Do not brown the garlic. Then after 3 minutes, add in the crushed San Marzano Tomatoes, 2 teaspoons cajun seasoning, and the red pepper flakes. Turn up the heat to medium until a boil is reached and then turn down to medium low. The sauce will need to simmer for 10-15 minutes, and will need to be stirred every few minnutes.
-While the sauce cooks, you can prep the shrimp and andouille sausage. Add the remaining 2 teaspoons of cajun seasoning to the shrimp and mix thoroughly using your hands. Cut the andouille sausage links into thin slices. You can also use this time to slice up the onion and red bell pepper.
-After simmering the sauce for 10-15 minutes, it should have thickened up a bit. Once this is ready, remove that pan from the heat and begin preheating a large pan big enough to make the cajun creamy pasta sauce and make sure it will also hold the cooked pasta which will be added later.
-Once pan is preheated on medium high heat, and a bit of olive oil and cook the shrimp. You can either cook for 1 minute on each side, or you can stir fry them for 2 minutes moving constantly. DO NOT OVERCOOK THE SHRIMP!!! they will be added back into the sauce at the end so don't worry if they are slightly undercooked in the middle. Remove the shrimp from the pan, add in a little more oil (if needed) and add in the andouille sausage. The andouille sausage is precooked so you only need to sear the exterior which takes about 3 minutes per side. Remove from the pan once cooked and set aside with the shrimp.
-In the same pan, with the oil still in it, add in the onion and red bell pepper. Add in a bit of salt and pepper if desired. Saute the veggies for about 7 minutes or until lightly browned.
-After the veggies are ready, leave them in the pan and add in the marinara sauce that you prepared earlier. Stir to incorporate first, and then add in the cup of heavy cream. Stir again. The creamy pasta sauce will need to simmer on medium low for about 10 minutes and this is a perfect time to cook the pasta.
-Cook the penne pasta according to the box for al dente. The pasta will be ready right as the sauce thickens up.
-Once pasta and sauce are ready, drain the pasta and add directly into the sauce pot. Do not rinse the pasta! Add back in the shrimp and andouille sausage and stir everything to incorporate with the heat still on medium low.
-At the very last minute, add in the chopped green onions and stir again.
-Serve and enjoy!
Kale with Andouille Sausage Recipe | Simple Sides (Watch in 4K!)
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About a month ago we brought you guys a Taco Bell Inspired Gourmet Waffle Taco. Not only did that taco have a delicious fried chicken but we topped it with Kale and Andouille Sausage. So today we're bringing you our recipe for this quick and easy side. This recipe goes great with any meal, put it next to a steak or chicken at dinner or top it with a poached egg and serve it up for breakfast. We hope you try our Simple Kale with Andouille Sausage Recipe! :D
Gourmet Waffle Taco
FULL RECIPE
Ingredients
Andouille Sausage (2 links diced)
Kale (5-7 leaves
onion, diced
garlic, diced
1/4 cup chicken stock (optional)
lemon
salt
olive oil
How To
Prepare your kale: Pull kale leaves from stems and discard stems. (You could also save them for juicing later)
Pour olive oil in a medium heat pan and sauté onions until they start to become translucent.
Add diced Andouille Sausage to pan to coat. The Andouille is already cooked so we are simply heating and coating
Add kale to pan and slightly mix
Add chicken stock and cover for 2-4 min.
Uncover and mix the now wilted kale. Add the garlic, mix and cover for another minute or two.
Uncover pan, salt and squeeze lemon over the top. Give it a final mix.
Plate!
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Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
This gumbo recipe is Leveled-Up with chicken, andouille and of course, plenty of Sweet Smokey Joe’s Creole Kick ????. It’s the perfect winter comfort dish that’s loaded with flavor????! Check out the video for the full instructions, and make sure to Like, Comment, and Subscribe!
1 tsp. Olive Oil
1 lb. Chicken Thighs chopped - (or chicken breast )
Kosher Salt and Black Pepper (to taste)
12 oz. Andouille (sliced into ¼ inch slices)
½ cp. Vegetable Oil (or Peanut Oil)
½ cp. Flour
1 medium Bell pepper chopped
1 medium Onion chopped
1 medium Celery Stalk chopped
3 cloves Garlic chopped
1 cp. Okra (I used frozen)
2 tbsp. Cajun Seasoning (or more to taste)
6 cps. Chicken Stock
3 Bay Leaves
4 tbsps. chopped Parsley + more for serving
1 tbsps. Filé powder (or to taste)
Cooked White Rice (to serve)
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Sriracha Chicken and Andouille Gumbo Recipe - Can Cooker
A super easy, quick way to fix the worlds best gumbo in the Can Cooker.
INGREDIENTS:
2 lbs Chicken Thighs
1 lb Andouille Sausage
2 tbsp Olive Oil
1 cup Celery
1 cup Onion
1 cup Bell Pepper
2 tbsp fresh Garlic
1/3 cup all-purpose flour
3 cups Chicken Stock
1 tbsp Dry Mustard
4 tbsp CanCooker Original Creole Seasoning
4 tbsp Sriracha hot chili sauce
DIRECTIONS:
In Non-Stick CanCooker Jr. or CanCooker Companion. On medium low heat, cook chicken thighs and Andouille sausage for about 5 to 10 minutes until fully cooked. Remove chicken and sausage from CanCooker and place off to the side. After removing meats from the Cancooker, heat 2 tbsp oil and add celery, onion, and bell pepper for about 2 to 4 minutes until slightly see through. Add flour, dry mustard, creole seasoning. Stir everything together to create a roux. After roux is a thick paste texture add the chicken stock, chicken, and sausage to Cancooker. Place lid on and Let simmer for 10 to 15 minutes. Remove lid add the Sriracha and re-cover, steaming for another 30 to 40 minutes or until sauce begins to thicken. Remove from heat and stand for 5 to 10 minutes.