Chicken and Sausage Gumbo

gumbo chicken and sausage


1 lb. Andouille Sausage, cut into ¼” thick slices

4 Skinned Bone-in-Chicken Breasts

Vegetable Oil

¾ Cup All Purpose Flour

1 Medium Onion, chopped

½ Green Bell Pepper, chopped

2 Celery Ribs, sliced

2 Quarts Hot Water

3 Garlic Cloves, minced

2 Bay Leaves

1 Tbsp Worcestershire Sauce

2 tsp Creole Seasoning

½ tsp Dried Thyme

½ to 1 tsp Hot Sauce

4 Green Onions, sliced

Hot Cooked Rice

Garnish: Chopped Green Onions



Cook the sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned.  Drain on paper towels; reserve drippings in Dutch oven.  Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned.  Drain on paper towels; reserve drippings in Dutch oven.  Set chicken aside.

Add enough vegetable oil to drippings in the Dutch oven to measure ½ cup.  Add flour and cook over medium heat, stirring constantly, 20 to 24 minutes or until roux is chocolate colored.

Stir in onion, bell pepper, and celery, and cook, stirring often, 8 minutes or until tender.  Gradually add 2 quarts of hot water and bring mixture to a boil.  Add the chicken and the garlic along with the next 5 ingredients.  Reduce the heat to low and simmer stirring occasionally, 1 hour.  Remove chicken; cool.

Add sausage to the gumbo and cook another 30 minutes.  Stir in the sliced green onions; cook 30 more minutes.

Bone chicken and cut meat into strips.  Return the chicken to gumbo.  Simmer 5 minutes.  Remove and discard bay leaves.

Remove gumbo from heat.  Serve over hot cooked rice.


Chicken and Dumplings Grandma’s Recipe

Chicken and Dumplings


1 (3 3/4-lb.) whole chicken

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

2 1/2 teaspoons salt, divided

3/4 teaspoon pepper, divided

1 teaspoon chicken bouillon granules

3 cups self-rising flour

1/2 teaspoon poultry seasoning

1/3 cup shortening

2 teaspoons butter plus ¼ tsp salt

1 cup milk


Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.

Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.

Drop dumplings a few at a time into simmering broth, stirring gently. Cover and simmer stirring often 25 minutes. Garnish, if desired.

Chicken Strips

Chicken Strips


5 tablespoons butter

2 cloves garlic, minced

3/4 cup panko breadcrumbs

1/4 cup freshly shredded parmesan cheese

Salt and pepper

1 1/4-1 1/2 lbs boneless skinless chicken breasts


In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.

Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.

In another low, flat dish, combine panko, parmesan, and parsley if using; add salt and pepper to suit your tastes.

Preheat oven to 400F; have ready a baking pan that’s been lightly sprayed with nonstick cooking spray.

Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.

Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.

Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.

Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.

Alice Springs Chicken

Alice Springs Chicken


4 boneless chicken breasts

8 pieces bacon, coarsely chopped

8 ounces fresh mushrooms, sliced

1 tablespoon butter

1 clove garlic, minced

4 ounces cheddar cheese, shredded


Season the chicken with the seasonings of your choice.  Grill until just done. Keep the chicken warm. Meanwhile, fry the bacon in a skillet until crisp; drain on paper towels. In the same skillet, sauté the mushrooms and garlic in butter, seasoning with salt to taste. Cook until the juices have evaporated. Place the chicken on a foil-lined baking sheet. Top each piece of chicken with 1/4 of the mushrooms and bacon, then with the shredded cheese. Broil until cheese is melted and bubbly.

Note:  This is an Atkins approved recipe with 40 grams of protein and only 3 grams of carbohydrates per serving.  Serves 4.


Mexican Chicken Lasagna


2 packages (3 ounces each) cream cheese softened

1 medium onion, chopped

8 green onions, chopped

2 cups (8 ounces) shredded Mexican-cheese blend, divided

2 garlic cloves, minced

3/4 teaspoon ground cumin, divided

1/2 teaspoon minced fresh cilantro or parsley

3 cups cubed cooked chicken

1/4 cup  butter

1/4 cup all-purpose flour

1 1/2 cups chicken broth

1 cup (4 ounces shredded Monterey jack cheese

1 cup (8ounces) sour cream

1 can (4 ounces) chopped green chilies, drained

1/8 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon pepper

12 flour tortillas (6 inches), halved


In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro. Stir in chicken; set aside.

In a saucepan, melt butter. Stir in flour until smooth; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.

Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.  Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

Mom’s Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy


1 pound cube steak, about 1/4-inch thick, cut into 4 pieces
eggs, lightly beaten
3/4 cup all-purpose flour
1/3 cup vegetable oil
3/4 cup milk

1 32 oz carton of chicken broth

¼ cup flour

1 onion sliced into 4 thick slices


Dip each cube steak in the beaten eggs and then in the flour. Set aside.

In a 10-inch skillet, heat the oil over medium high heat. Add the steaks to the pan and fry for until brown on each side. Drain oil off and return to stove. Add chicken broth and leave out 1 cup. Put onion slices on top of each cube steak.   Mix ¼ cup flour with the 1 cup of chicken broth until dissolved. Slowly add to pan stirring to incorporate. Turn heat down to medium low and let simmer for an hour. Add some water if gravy becomes too thick.   Keep checking to stir gravy and spoon over cube steaks and onions.

Serve with mashed potatoes, a vegetable and biscuits.


Braised Chicken with white beans and spinach


6 skinless, boneless chicken breast half (about 1 1/2 pound)

⅛ tsp ground black pepper

½ tsp dried oregano leaves or dried basil leaves, crushed

1 tsp olive oil

2 cup Ragu Onion and Garlic Italian Sauce

1 cup white kidney beans (cannellini), rinsed and drained

10 oz fresh baby spinach


Season the chicken with the black pepper and oregano.

Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until it’s well browned on both sides.

Stir the sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes.

Uncover the skillet. Stir in the beans and spinach and cook for 5 minutes or until the chicken is cooked through.


Chicken and Noodles

chicken and noodles


4 lb. whole chicken

5 Tablespoons chicken base

12 ounces egg noodles

4 Tablespoons butter


Place the chicken in a slow cooker and cover it with water. Set the crock pot to high and cook for 5 hours on high or 8-10 on low. Remove the chicken from the slow cooker and allow to cool slightly, then debone and shred the chicken.

Carefully pour the broth from the slow cooker through a strainer into a large pot. Add the chicken to the pot then bring the mixture to a boil over high heat. Stir in the chicken base, making sure it dissolves, and add the noodles. Boil for 8-10 minutes or until noodles are soft. Strain out all but about 1 cup of the broth. It’ll look a little soupy at this point, but the noodles will keep slurping up the broth. Stir in the butter, if desired, and allow it to melt. Serve noodles over mashed potatoes or a side dish.