Recipe courtesy of Team Tailg8n
Save Recipe Print
Total:
1 hr 55 min
Prep:
35 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Debone the chicken and add the meat to a medium bowl. Cover and set aside.

Bring the chicken stock to a boil in a large pot over medium heat. Add the chicken bones, then reduce the heat and simmer for 20 minutes.

Cut the Cajun and andouille sausage into small pieces. Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned.

Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized.

Cut the chicken into bite-size pieces. Strain the bones from the chicken stock and measure 32 ounces of liquid. Stir 

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Shrimp and Sausage Jambalaya

Recipe courtesy of Amelia Durand

Pizza Dough

Recipe courtesy of Bobby Flay

Texas Oven-Roasted Beef Brisket

Recipe courtesy of Tom Perini

Super Nachos

Recipe courtesy of Rachael Ray

Slow Cooker Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Beef Stew

Recipe courtesy of Food Network Kitchen

Chicken Chili

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories