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Chipotle Cilantro Chicken Sausage and Zucchini Casserole

Recipe type: Entree



3 tablespoons
Extra Virgin Olive Oil
2 pounds
Smoked Tasso Pork (cubed)
1 pound
Smoked Chicken Cilantro Chipotle Sausage (sliced into rings)
1 1⁄2 pound
4 cloves
Garlic (chopped)
Onion (sliced)
1 carton
Pomi Chopped Tomatoes
2 teaspoons
Ground Anise
1 teaspoon
Fennel Pollen
1⁄2 teaspoon
Crushed Red Pepper
1 tablespoon
Fresh Basil (finely chopped)
1 tablespoon
Fresh Rosemary or Oregano (finely chopped)
Salt & Pepper (to taste)
3 cups
Low Sodium Chicken Stock
1 cup
Parmesan (grated)


Preheat Oven to 375° F. In a large Dutch oven heat the olive oil. Add the Tasso and the Sausage, allow to render and begin to crisp. When golden brown, remove from the pan and drain off the excess fat. Sauté the zucchini and onion until translucent. Add the rice and coat with oil and cook until opaque, approx. 2-3 minutes. In a separate pan, bring the chicken stock to a simmer. In the mean time, add the Fennel pollen, crushed red pepper and anise seed. Allow the flavors to incorporate with the oil and rice and then add the crushed tomatoes, rosemary and adjust the seasoning. Slowly pour in the simmering chicken stock. Over medium heat, allow the stew to come up to a boil. Stir in the crispy meat. Transfer to a baking dish and top with grated parmesan. Bake for 1 hour.