Cajun Chicken Ragout

This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.

INGRIDIENT

6 slices bacon, cut into 1/4-inch pieces

1 large onion, diced

2 ribs celery, diced

1 pinch salt

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 tablespoon vegetable oil

⅓ cup all-purpose flour

1 teaspoon freshly ground black pepper

1 teaspoon paprika

½ teaspoon dried oregano

¼ teaspoon cayenne pepper, or to taste

3 cups cold chicken broth, divided

1 teaspoon Worcestershire sauce

8 ounces andouille sausage, sliced

2 tablespoons finely chopped green onion (white and light green parts)

2 cups shredded cooked chicken breast

¼ cup finely chopped green onion (white and light green parts)

salt and freshly ground black pepper to taste

DIRECTION

Step: 1

Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.

Step: 2

Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.

Step: 3

Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.

Step: 4

Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.

Step: 5

Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.

Step: 6

Remove from heat, stir in green onions, and season with salt and black pepper to taste.

NUTRITION FACT

Per Serving: 512 calories; protein 34.7g; carbohydrates 20.9g; fat 31.4g; cholesterol 104.7mg; sodium 1875.1mg.

Preparing your food in advance can be best to feel enjoyable that you do it with your favorite music in the background , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include all of it from your kitchen cupboard and utensils to your ingredients . Be sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the right dishes menu . This includes all of from pots, pans, bowls and utensils to those core of items that are easy to forget, like as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a likely for all of home chef.

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