New Orleans Chicken & Sausage Recipe

Name: New Orleans Chicken & Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 lbs chicken (cut into 8 pieces); 34 lb andouille sausage; ½ cup olive oil; 1 large maui onions or 1 large red onion; 1 large red bell pepper (I use 1/2 green 1/2 red); 8 -10 garlic cloves; 2 cups chicken broth; 1 ½ cups barbecue sauce (spicy); 4 -5 pepperoncini peppers (sliced into thin rounds); 1 teaspoon thyme; ⅓ cup balsamic vinegar or ⅓ cup red wine vinegar; 3 bay leaves; 2 tablespoons butter; ¼ cup parsley, chopped; creole seasoning; salt and pepper

Servings: persons

3 12 lbs chicken (cut into 8 pieces)
34 lb andouille sausage
½ cup olive oil
1 large maui onions or 1 large red onion
1 large red bell pepper (I use 1/2 green 1/2 red)
8 -10 garlic cloves
2 cups chicken broth
1 ½ cups barbecue sauce (spicy)
4 -5 pepperoncini peppers (sliced into thin rounds)
1 teaspoon thyme
⅓ cup balsamic vinegar or ⅓ cup red wine vinegar
3 bay leaves
2 tablespoons butter
¼ cup parsley, chopped
creole seasoning
salt and pepper

1
Spice the chicken by sprinkling the creole spice and rubbing in for good penetration, pour olive oil into skillet at medium-high heat, when it's hot (not smoking) add chicken pieces and brown for 3 to 4 minutes each side.
2
Put on platter to side, leave about 1 tablespoon from oil from skillet.
3
Add onions and peppers to remaining oil adding a dash of salt and pepper and cook for 3-4 Minutes until soft, add garlic and cook 1 minute longer then add the chicken broth, barbecue sauce, bay leaves, pepperoncini, thyme and vinegar and stir, add the chicken pieces skin side up and simmer partially covered over medium heat for 20 minutes.
4
In a separate pan slice the andouille sausage into 1/2 inch pieces and cook over medium heat to render out some of the fat, drain on paper towel, add to pot after after the 20 minutes of simmering and flip the chicken (skin side down) and simmer for an additional 15 minutes.
5
Skim oil from surface, take out bay leaves and add butter and parsley, serve over rice.

994

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 12 lbs chicken (cut into 8 pieces), 34 lb andouille sausage, ½ cup olive oil, 1 large maui onions or 1 large red onion, and more.

Yes, New Orleans Chicken & Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New Orleans Chicken & Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions