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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Leftover Chicken Thighs --- Here's a soup that is hard to beat! Sausage and Chicken Gumbo

Bought a soup recipe book a year ago and every recipe has been a hit!  This one especially then i have leftover chicken thighs.  Now i find myself buying extra chicken thighs as an excuse to make this!!!

1  tablespoon canola oil

1  Red bell pepper, chopped

1  Yellow bell pepper, chopped

4  Cooked chicken thighs, cut into 1/2 inch pieces

1  Package(12 ounce) turkey Italian sausage, cut into 1/2 inch slices

1  Can of chicken broth

1  28 ounce can of diced tomatoes,basil,garlic,oragno

1  14.5 ounce can of diced tomatoes,fennel,red peppers

1  Package of scallions, cut into 1/8 inch slices

3  Bay leafs

1  Teaspoon of dried basil

1/2 Teaspoon black pepper

1/4 Teaspoon red pepper flakes

1  14.5 ounce can of fire roasted tomatoes

 

Heat oil in a large saucepan over medium-high heat.  Add bell peppers, cook and stir about three minutes.  Add chicken, cook and stir 2 minutes.  Add sausages and stir and cook until browned.

Add broth, stirring to scrap up browned bits.  Add tomatoes,green onions,bay leafs,basil,black pepper and red pepper flakes.  Simmer about an hour.  Remove bay leafs.  Garnish with lemon wedges.

This is a great soup, very thick, enjoy !!

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