Sausage Sauce Piquant Recipes

Steps:

• Brown sausage in a non-stick skillet.
• Drain any fat and set aside.
• Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
• Add onion and bell pepper.
• Saute.
• Add cooked sausage, tomatoes, water and seasonings.
• Cover and simmer at least one hour.
• Serve over rice.

Steps:

• Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
• Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
• Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
• To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Steps:

• Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
• Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.

Steps:

• Season meat with Cajun seasoning. Heat oil. Brown meat well. Remove meat and excess oil, leaving brown residue in bottom of pot. Add onion, bell pepper and celery. Stir well, scraping residue off bottom of pot. Saute until onions wilt. Add garlic and tomato sauce. Simmer 15 minutes. Add Rotel tomatoes and beef gravy. Simmer 15 minutes. Add oyster sauce, lemon juice, mushrooms and browned rabbit. Stir and simmer on low heat for 2 hours. Add green onions and parsley. Simmer 20 minutes. Serve over rice.

Steps:

• Heat the oil in a deep frying pan with a lid. Add the sausages and cook, turning them, until they are brown. Lift from the pan, then add the onion and garlic. Cook, stirring, for 5-8 mins until softened - add a splash of water if the onion starts to colour too much before it softens.
• Add the fennel seeds and cook for a few mins until toasted. Pour in the beans and their liquid, plus half a can of water. Add the tomato purée, stock, celery, vinegar and honey, then cover and leave to cook for 12 mins. Add the sausages and cook until warmed through, then stir through the parsley.