Stewed Chicken and Sausage

4 servings
  • 1 small chicken (about 2 1/2 pounds) cut into 8 pieces
  • Essence, recipe follows
  • 1/2 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 pound smoked sausage, cut crosswise into 1/2-inch slices
  • 2 cups julienne onions
  • Salt
  • Cayenne
  • 4 bay leaves
  • 1 tablespoon chopped garlic
  • 6 cups canned chicken stock
  • 1/4 cup chopped green onions
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Season the chicken pieces with Essence. In a mixing bowl, add the flour and season with Essence. Dredge the chicken in the seasoned flour, coating each side completely. Add the oil to the slow cooker, over medium heat. When the oil is hot, add the chicken. Turn to brown the chicken on all sides. Cook until evenly browned, 5 to 6 minutes. Add the sausage, stir and cook for 5 to 6 minutes. Add the onions. Season with salt and cayenne. Cook for 5 to 6 minutes. Add the bay leaves, garlic and chicken stock. Cover the slow cooker and cook for 3 hours, or until the chicken is tender. Stir in the green onions. Reseason if necessary.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

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