cajun style andouille chicken sausage!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon creole/cajun seasoning 1 teaspoon olive oil, divided into 1/2 teaspoons1 package chicken andouille sausage ( around 12.8 ounces)1 large onion, halved, thinly sliced1 large red or green bell pepper, cut into 1/3-inch wide strips1/2 tablespoon tarragon1 cup low sodium chicken broth3 tablespoons creole mustard (can use regular, just add a splish of tabasco)2 teaspoons red wine vinegar
1. Heat 1/2 teaspoon olive oil in heavy large skillet over medium high heat. Add chicken sausage pieces. Cook until browned on both sides, about 5 minutes.
2. Transfer sausage to bowl.
3. Add remaining 1/2 teaspoon oil, onion, bell pepper, and tarragon to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
4. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
5. Return sausage to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
6. Season with salt and pepper if necessary!
- serve with brown rice, wheat pasta or couscous!
- add shrimp if you want some variety!
Number of Servings: 4
Recipe submitted by SparkPeople user THEAPPLESASS.
2. Transfer sausage to bowl.
3. Add remaining 1/2 teaspoon oil, onion, bell pepper, and tarragon to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
4. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
5. Return sausage to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
6. Season with salt and pepper if necessary!
- serve with brown rice, wheat pasta or couscous!
- add shrimp if you want some variety!
Number of Servings: 4
Recipe submitted by SparkPeople user THEAPPLESASS.
Nutritional Info Amount Per Serving
- Calories: 218.7
- Total Fat: 10.2 g
- Cholesterol: 75.0 mg
- Sodium: 1,209.4 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.1 g
- Protein: 21.5 g
Member Reviews
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LINDYHOP13
this is really tasty! it IS spicy so if you are sensitive to that kind of thing you might want not use spicy mustard. i love spicy so i added some sriracha. really like the mustard and red wine vinegar sauce!
served it over pasta but next time might do couscous... really fast and easy to make - 4/24/11