• Tommy Centola

Smothered Chicken and Andouille

I guess you could give this dish a modern name: Deconstructed Jambalaya. I just call it delicious.

4 boneless, skinless Chicken Breast, cut in half

Creole Seasoning, to taste

3 tablespoons Olive OIl

1 pound Andouille, quartered and sliced

2 medius Onions, chopped

3 stalks Celery, sliced

1 medium Bell Pepper, chopped

4 cloys Garlic, chopped

1 1/2 cups Chicken Stock

1/2 cup Green Onions, chopped

1/2 cup fresh Parsley, chopped

Cooked Rice.

Season chicken breast with Creole seasoning. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes on each side. Remove chicken from the skillet and set aside. Add sliced sausage to skillet and brown, approximately 5 minutes. Remove and set aside. Lower heat to medium. Add onions, celery and bell pepper, and sauté until onions are translucent. Return chicken an sausage to the pan, and add garlic and water. Stir to incorporate. Reduce heat to low, cover and cook for 45 minutes. Add green onions and parsley. Serve over cooked rice.


Good Cooking, Good Eating and Good Living!!!

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