Archive

Tag Archives: chicken

1lb andouille sausage sliced
1lb chicken tenders
1lb peeled uncooked shrimp
1 green pepper chopped
1 head garlic minced
1 cup Torchbearer sauce #5
1/2 large red onion chopped
5-6 stalks celery chopped
14oz can stewed tomatoes
4 bay leaves
1 chicken bouillon cube
1/2 cup flour
3 T butter
3 cups of water
olive oil

Salt & pepper chicken, in Dutch oven brown both sides of tenders over oil, then set aside and cut into chunks. Add andouille and also brown then remove. Sprinkle some garlic over 2 T olive oil, add butter, then constantly stir in flour to make roux.

Pre-heat oven to 375 degrees. Add fresh vegetables to Dutch oven and cook for 10 minutes. Pour in stewed tomatoes with juice, water, chicken bouillon cube and torchbearer sauce, add chicken and sausage, bring to simmer. Place in oven for 45 minutes. Add shrimp and bay leaves, return to oven for 35-45 minutes. Serve over rice.

Advertisements

Makes 8 1-cup servings

4 ears fresh corn
6 slices bacon, cooked and diced
4 chicken tenders, cooked and diced (consider adding with milk)
3 medium potatoes, cubed
1 bell pepper (green and/or red), chopped
1 medium onion, chopped
2 stalks celery, chopped
2 cups chicken broth
black pepper, ground to taste
1 habañero pepper
1 T butter
2 c milk

  1. Remove corn from cobs, reserve cobs. Place all but milk, butter and habañero into slow cooker/crock pot, with cobs. Cook on high for 7-9 hours.
  2. Remove cobs, puree 3/4 of the soup using immersion blender. Add milk and butter, stir.
  3. Cut top off habañero, de-seed/rib while keeping whole, then submerge in soup. Return soup on high heat for another hour.
  4. Remove habañero and serve.