Ingredients
- 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
Directions
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):
- 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
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By denver cris
Littleton, CO
on September 14, 2012
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Another recipe from Emeril with wonderful flavors. This is a great change-of-pace way to prepare chicken and sausage, a wonderful combination! I used a couple pounds of boneless, skinless thighs since they stay so flavorful and moist, and served it over rice. Delicious.
By Savannahfl
on November 17, 2011
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This was absolutely amazing! I doubled the recipe & made it for my extended family. Everyone loved it and commented that it tasted like it was from a restaurant! The smoked sausage really adds a lot of flavor. After I added the left over flour & essence mixture to the pot, I sprinkled extra essence and used 1/4 tsp of cayanne because we don't like things too spicey. I added some carrots & celery because I love stewed vegetables. I also served it with rice because the sauce was so delicious!
By tylersmama67
on August 25, 2011
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I made this today and my whole family thought it was quite tasty. Even my picky daughter went back for seconds. I added carrots as another reviewer recommended and they added nicely to the flavors of the dish. I also served this with rice to soak up some of the liquid.
My only recommendation is to maybe reduce the amount of stock by a cup - we had way more liquid than necessary. I plan to use the left over cooking liquid to make rice later in the week.
Read all 12 reviews