Friday, February 27, 2015

Chicken Andouille Sausage in Tomato Olive Caper Sauce with Polenta

I'm always up for trying new recipes.  My friends and family know I love to cook so I have a lot of conversations that start with "I found this recipe that I bet you'd like..." or "We made this recipe last night, you'd love it, let me email it to you..."

This recipe is one of those!

I received this William Sonoma recipe on a Saturday night from my fellow foodie coworker.  That picture!  Mmm.  I put it on my to-make list for the following weekend.  Since my husband is allergic to shellfish we have to modify a bit when we get tasty looking recipes like this that include shrimp.  This Moroccan Style Shrimp recipe is one of our favorites that we've modified to use chicken instead of shrimp.

Instead of substituting the obvious chicken breast we decided to go with these Spicy Andouille Chicken Sausage.

Even though we both really enjoyed this recipe, next time I'll probably use brined (ya gotta brine!), cubed and saute chicken in place of the sausage.  The smoked chicken sausage was tasty but smoked pork sausage would've been better and chicken breast would've been healthier.  Cooking is trial and error though, right?

Chicken Andouille Sausage in Tomato Olive Caper Sauce with Polenta


2 c water
2/3 c dry polenta (I like Bob's Red Mill Corn Grits known as Polenta)
1 tbps olive oil
salt & pepper to taste
1 tbsp chopped fresh thyme

2 tsp olive oil
1/2 yellow onion, chopped
A pinch of red pepper flakes
4 cloves of garlic, minced
2/3 c dry white wine
1 can (28 oz) whole tomatoes
3 fully cooked smoked chicken andouille sausages, cut into bite sized pieces (or other cooked meat)
1/4 cup Kalamat olives, pitted and roughly chopped
1 tbsp capers, drained and roughly chopped
2 tsp chopped fresh thyme
salt & pepper to taste
1/4 grated Parmesan cheese


To make the polenta, in a heavy saucepan, bring your water, oil, salt and pepper to a boil over high heat.  Gradually whisk in the corn grits.  Bring the mixture back to a boil, stirring frequently. Reduce the heat to low and simmer slowly, stirring frequently, until the polenta is thick, about 15 minutes.

While the polenta is cooking, in a large fry pan over medium heat, warm the oil.  Add the onion and red pepper flakes and sauté until the onion is translucent, about 5 minutes.  Add the wine and boil until it is reduced by half, about 4 minutes.

While the wine and onions are cooking, pour your tomatoes and their juices into a large enough bowl and chop each tomato into about 4 pieces, removing the hard bits of the tomato near the stem.  Add the tomatoes with their juices into the sauce pan. Simmer until the sauce thickens slightly, breaking up the tomatoes with a wooden spoon, about 10 minutes.

Toss the sausage into the mixture (you can substitute any fully cooked meat you'd like or skip it altogether).  Cook until warm, about 5 minutes.  Mix in the olives, capers and thyme and simmer for another 30 seconds. Taste and adjust the seasoning if necessary.

When the polenta is done, stir in the thyme.  Divide the polenta between bowls and sprinkle with Parmesan then spoon the sauce over the top and sprinkle with more Parmesan cheese if you're feeling it!

The sauce serves about 4 and the polenta serves 2.  We had it for two nights making fresh polenta both nights.

Have you found any good recipes that you love so much that you need to share?  I'm a decent listener and love to add new meals to my recipe book!

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