Chicken & Sausage Creole Rotini

The plan had been to spend my Sunday using my smoker but the weather did not cooperate.  So Plan B was to look for a recipe mixing chicken and sausage from my Heaven on Seven cookbook.  Their recipes are very involved but I have learned over time you can follow most of their recipe, make a few curves of your own and it still comes out great.

In this case, I had already returned from the store so I did not have all the onions and the type of peppers the recipe called for.  I had other peppers and some of my own pre-made spices to add the spice and the depth.       This recipe follows the formula I love with mixing spice with lots of sweet.  This recipe called for light & brown sugar, regular sugar and light cane syrup (I used corn syrup) and I added molasses to boot.

Recipe
Chicken & Sausage Creole Rotini:

1. Start by combining 3 tbsp Emeril’s essence with 2 tbsp each smoked paprika and garlic powder, with 1 tsp each, salt, white pepper and black pepper; mix well
2. In a plastic bag, spread the spice mixture on 6 chicken thighs, skin on and let marinate for at least an hour
3. In a heavy skillet. put 2 tbsp olive oil and put in 1 sliced beef smoked sausage and brown for 7 – 8 minutes
4. Remove the sausages, add in 2 tbsp olive oil and replace with the chicken thighs beginning skin side down; cook 10 minutes per side
5. Remove chicken and add the following diced vegetables to the pan; 2 poblano peppers, 1/2 each of a green and red pepper, 3 celery stalks, 2 carrots, 1 1/2 small yellow onions and 4 garlic cloves and cook for 5 minutes (make sure to soak up all the fronds – the good stuff on the bottom from browning the chicken and sausage)
6. Now add the following ingredients including 1 tsp each dried basil and oregano, 1/4 tsp each black pepper, white pepper and red pepper flakes, 1 tbsp each light corn syrup, molasses, granulated sugar, light brown sugar, dark brown sugar and cook for 5 – 10 minutes
7. Pour in one 29 oz can of tomato sauce, one 15 oz can of fire roasted tomatoes, 1 1/2 cup of water, 1 bay leaf and 1 tbsp dried parsley, bring to a boil and reduce to a simmer and cook for 1 to 1 1/2 hours
8. Cook a short noodle past – I used Rotini for the look; when ready to serve place a cup full of noodles in a bowl and cover with the creole mixture being sure to grab a lot of vegetables and the sauce.