Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cajun chicken and sausage piquant. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Chicken Sauce Piquant the Chef Bourque' way. Chicken & Sausage Gumbo HD by The Cajun Ninja. A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
Cajun chicken and sausage piquant is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Cajun chicken and sausage piquant is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook cajun chicken and sausage piquant using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cajun chicken and sausage piquant:
- Get 1 pack bones less skinless chicken thighs cut up
- Take 2 (1 lb) Packs of andouille sausage cut up
- Take 2 bell peppers green and red (so 4 total) diced
- Prepare 1 big yellow onion diced
- Take Add any other veggies you want. We threw in some green beans from our garden
- Prepare 3 jalapeños 2 diced (leave one whole to simmer in stew)
- Prepare 1 can tomato paste
- Take 2 cups veg oil
- Make ready 2 cups flour
- Make ready 3 sprigs thyme
- Prepare 5 cloves garlic minced
- Take 3 bunches green onion diced
- Get 1 quart chicken broth
- Make ready Salt for taste
- Take Brown rice to serve on top of
Cajun-style blackened chicken is cooked first. Cajun Hen and Sausage Sauce Piquant. When I received word about this Spice House challenge I was thrilled! Turn heat to medium high so it can boil.
Steps to make Cajun chicken and sausage piquant:
- Heat oil then add flour to make a rue until its dark brown. Be careful not to burn
- Add all diced veggies and whole jalapeño. Stir constantly to not let burn on medium/low heat
- Put in small can of tomato paste, sweat veggies for ten min. Stir constantly
- Then add meat, and 1 quart of chicken broth.
- Let simmer on low for 2/3 hours. Stir often to not let burn. Salt to taste. Serve over rice when done.
Add chicken broth periodically to maintain water level. Continue stirring the pot so that the onions and hen will not stick to the bottom, do this until your. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something.
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