Ingredients (4 pers):
6 slices of
bacon, cut in 1/4-inch pieces
1 large onion,
diced
2 ribs celery,
diced
large pinch of
salt
1 green bell
pepper, diced
1 red bell
pepper, diced
3 cloves garlic,
minced
1 tbsp vegetable
oil
1/3 cup flour
1 tsp freshly
ground black pepper
1 tsp paprika
1/4 tsp cayenne
pepper, or to taste
1/2 tsp dried
oregano
3 cups cold
chicken broth
1 tsp
Worcestershire sauce
8 oz andouille
sausage, sliced
2 or 3 cups
pulled chicken meat
1/4 cup chopped
green onions, plus more to garnish
*check for salt
and seasoning, and adjust at the end!
Instructions:
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.
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.
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.
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.
Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
Remove from heat, stir in green onions, and season with salt and black pepper to taste.
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.
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.
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.
Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
Remove from heat, stir in green onions, and season with salt and black pepper to taste.
Source: http://allrecipes.com/Recipe/Cajun-Chicken-Ragu/Detail.aspx
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