Chicken and Sausage with Red Gravy
Serves 1
Directions
- 1Trim the chicken and season it with olive oil, salt, and pepper.
- 2Sear the sausage in a pan to render out the fat.
- 3Remove the sausage and sear the chicken in the rendered fat.
- 4Remove the chicken and add the onion, green bell pepper, and celery to the pan and let it sit.
- 5Sauté the vegetables until tender.
- 6Add the garlic and tomato paste, cooking for another minute.
- 7Add the meats with the drippings, crushed tomatoes, and chicken broth.
- 8Season with granulated garlic, granulated onion, and Creole seasoning.
- 9Add the bay leaves and simmer on low for 45 minutes.
- 10Serve over rice or noodles.
Ingredients
- 0.69 cents onion
- 0.89 cents green bell pepper
- 0.98 cents celery
- 0.72 cents garlic
- 7.62 dollars boneless skinless chicken thighs
- 6.46 dollars smoked sausage
- 1.98 dollars chicken broth
- 0.97 dollars tomato paste
- 1.96 dollars crushed tomatoes
- olive oil
- salt
- pepper
- granulated garlic
- granulated onion
- Creole seasoning
- 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.
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