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DUTCH OVEN ITALIAN SAUSAGE AND CHICKEN P




Source of Recipe


recipes from friends


List of Ingredients




1 pound fresh Italian sausage, links cut in half
1 rotisserie-style whole chicken, boned and shredded
� pound turkey tasso, �-inch diced
12 ounces penne pasta
� cup olive oil
� cup sliced garlic
� cup diced onions
� cup diced celery
� cup diced red bell peppers
� cup diced yellow bell peppers
� cup diced fresh tomatoes
2 tbsps flour
1 quart chicken stock
1 tbsp chopped thyme
2 tbsps chopped basil
� cup sliced green onions
salt and black pepper to taste
Creole seasoning to taste


Recipe



In a large cast iron Dutch oven, heat oil over medium-high heat. Add sausage and cook 3�5 minutes or until browned. Add garlic and saut� until golden brown around the edges. Add onions, celery, bell peppers and tasso. Saut� 3�5 minutes or until vegetables are wilted. Blend in tomatoes. Sprinkle in flour and whisk constantly until white roux is achieved. Add stock, one ladle at a time, until all has been incorporated. Season with thyme, basil, salt, pepper and Creole seasoning. Bring mixture to a rolling boil, reduce to simmer and cook 5 minutes. Stir in chicken and mix well. Add green onions then fold in raw pasta. Reduce heat to low, cover and cook 20�25 minutes or until pasta is al dente and liquid has been absorbed. When ready to serve, transfer pasta to a decorative platter and arrange additional pieces of sausage and chicken across the top as garnish.