Chicken and Sausage with Red Gravy

Serves 1
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Directions

  1. 1Trim the chicken and season it with olive oil, salt, and pepper.
  2. 2Trim the chicken and season it with olive oil, salt, and pepper.
  3. 3Trim the chicken and season it with olive oil, salt, and pepper.
  4. 4Sear the sausage in a pan to render out the fat.
  5. 5Sear the sausage in a pan to render out the fat.
  6. 6Sear the sausage in a pan to render out the fat.
  7. 7Remove the sausage and sear the chicken in the rendered fat.
  8. 8Remove the sausage and sear the chicken in the rendered fat.
  9. 9Remove the sausage and sear the chicken in the rendered fat.
  10. 10Remove the chicken and add the onion, green bell pepper, and celery to the pan and let it sit.
  11. 11Remove the chicken and add the onion, green bell pepper, and celery to the pan and let it sit.
  12. 12Remove the chicken and add the onion, green bell pepper, and celery to the pan and let it sit.
  13. 13Sauté the vegetables until tender.
  14. 14Sauté the vegetables until tender.
  15. 15Sauté the vegetables until tender.
  16. 16Add the garlic and tomato paste, cooking for another minute.
  17. 17Add the garlic and tomato paste, cooking for another minute.
  18. 18Add the garlic and tomato paste, cooking for another minute.
  19. 19Add the meats with the drippings, crushed tomatoes, and chicken broth.
  20. 20Add the meats with the drippings, crushed tomatoes, and chicken broth.
  21. 21Add the meats with the drippings, crushed tomatoes, and chicken broth.
  22. 22Season with granulated garlic, granulated onion, and Creole seasoning.
  23. 23Season with granulated garlic, granulated onion, and Creole seasoning.
  24. 24Season with granulated garlic, granulated onion, and Creole seasoning.
  25. 25Add the bay leaves and simmer on low for 45 minutes.
  26. 26Add the bay leaves and simmer on low for 45 minutes.
  27. 27Add the bay leaves and simmer on low for 45 minutes.
  28. 28Serve over rice or noodles.
  29. 29Serve over rice or noodles.
  30. 30Serve over rice or noodles.

Ingredients

  • 0.69 cents onion
  • 0.69 cents onion
  • 0.69 cents onion
  • 0.89 cents green bell pepper
  • 0.89 cents green bell pepper
  • 0.89 cents green bell pepper
  • 0.98 cents celery
  • 0.98 cents celery
  • 0.98 cents celery
  • 0.72 cents garlic
  • 0.72 cents garlic
  • 0.72 cents garlic
  • 7.62 dollars boneless skinless chicken thighs
  • 7.62 dollars boneless skinless chicken thighs
  • 7.62 dollars boneless skinless chicken thighs
  • 6.46 dollars smoked sausage
  • 6.46 dollars smoked sausage
  • 6.46 dollars smoked sausage
  • 1.98 dollars chicken broth
  • 1.98 dollars chicken broth
  • 1.98 dollars chicken broth
  • 0.97 dollars tomato paste
  • 0.97 dollars tomato paste
  • 0.97 dollars tomato paste
  • 1.96 dollars crushed tomatoes
  • 1.96 dollars crushed tomatoes
  • 1.96 dollars crushed tomatoes
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • granulated garlic
  • granulated garlic
  • granulated garlic
  • granulated onion
  • granulated onion
  • granulated onion
  • Creole seasoning
  • Creole seasoning
  • Creole seasoning
  • bay leaves
  • bay leaves
  • bay leaves

Equipment

Magnelite panSlotted spoonWooden spoon

Tips

  • Searing the sausage and chicken helps to render out fat for extra flavor.
  • The moisture from the vegetables will deglaze the pan.
  • If you ain't sneezing, it ain't seasoned.
  • Adjust the gravy consistency by adding more chicken broth for a looser gravy.