Chicken and Andouille Southern Casserole

This creative twist on a traditional Southern Louisiana dish is made with tender braised chicken thighs and Andouille sausage enriched with Holland House Sherry Cooking Wine and Holland House Red Wine Vinegar, along with tender corn, cherry tomatoes, crisp celery, red and green bell peppers in a cayenne broth.


Chicken thighs, bone-in, skin on 7 each (about 1.5 pounds)
Andouille sausage, cut into ¼” coins 1 cup (7 oz)
1 Tbsp. oil
1/2 cup celery, 1/2-inch dice
1/2 cup onion, 1/2-inch dice
1/2 cup red bell peppers, 1/2-inch dice
1/2 cup green bell peppers, 1/2-inch dice
1 cup corn, kernels
3 Tbsp. garlic, chopped
1/2 Tbsp. Cajun seasoning (Tony Chachere’s)
2 cups cherry tomatoes, halved
1/2 Tbsp. Louisiana-style hot sauce
1/2 cup HOLLAND HOUSE Sherry Cooking Wine
1 Tbsp. HOLLAND HOUSE Red Wine Vinegar
1 cup chicken broth 1 cup
1 Tbsp. fresh thyme, chopped
1/4 cup fresh parsley, chopped


Pat chicken dry and season with salt and pepper.  In a large pot or Dutch oven add the chicken, skin side down and cook until skin is golden and crispy, about 3-5 minutes.  Turn the thighs over and cook until golden, 2-3 minutes.  Remove from the pan and reserve.

Add andouille sausage, onions, celery, red bell peppers, green bell peppers, corn and garlic and sauté for 3-5 minutes, until vegetables are softened. Add remaining ingredients along with the meats and simmer for 10-15 minutes, or until chicken is fully cooked.

  • If you’d like a thicker sauce, remove chicken and reduce sauce until slightly thickened.
  • Serve over white rice or other hearty grain for a complete meal
  • For a healthier option, substitute chicken andouille and skinless chicken thighs.
  • Additional Usages: Use Holland House Sherry cooking wine to deglaze your caramelized onions for burgers, pastas, and all your favorite sandwiches
  • Use Holland House Red Wine Vinegar to create your own pickled red onion or poach your eggs in it to enhance the flavor and color  


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Chicken and Andouille Southern Casserole
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