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.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed