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Cajun Chicken Ragu


6 Slices Bacon, Diced
2 Ribs Celery, Diced
1 Onion, Diced
1 Large Pinch Salt
1 Green Pepper, Diced
1 Red Pepper, Diced
3 Cloves Garlic, Minced
1 T Oil
1/3 C Flour
1 t Black Pepper
1 t Paprika
1/2 t Dried Oregano
1/4 t Cayenne Pepper
3 C Cold Chicken Broth
1 t Worcestershire Sauce
8 oz Andouille Sausage, Diced
3 C Cooked Shredded/Diced Chicken (2 Breasts)
Hot Cooked Rice
Green Onions for Garnish

Preheat covered pan on medium high heat for 5 minutes. Cut bacon in to small strips using scissors or a knife. Turn heat down to medium and cook until crispy. Remove from the pan with a slotted spoon and set aside.

Add celery and onion to bacon drippings. Season with salt. Cook for 5 minutes over medium heat. Add green pepper, red pepper, and garlic. Cook for 5 minutes.

Add 1 T of oil and mix well. Sprinkle over flour. Mix well to form a roux. Add black pepper, oregano, cayenne pepper, and paprika. Bring to a boil, reduce heat to low-medium and cook for 5 minutes.

Add about 1 C of the broth and stir until the lumps are out. Add remaning broth and worcestershire sauce. Cook for 5-10 minutes over low heat until thickened. Add andouille sausage, chicken, and bacon. Mix well and heat through.

Serve over rice and garnish with green onion.

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