Cajun Chicken Ragu

Cajun Chicken Ragu

11
Chef John 15192

"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."

Ingredients 1 h {{adjustedServings}} servings 467 cals

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Nutrition

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  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1708 mg
  • 68%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  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.
  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.
  5. Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
  6. Remove from heat, stir in green onions, and season with salt and black pepper to taste.
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Reviews 11

  1. 14 Ratings

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amie0725
7/14/2013

But with tweaks...I cooked 3 chicken breasts in the crockpot with one can of chicken broth until done. Shredded the chicken, and then added the veggies and one package of Jennie-O Turkey Smoked Sausage and another can of chicken broth. Thickened it up with a bit of heated olive oil and flour to make a roux and one can of tomato paste to give it flavor. The finishing touch was cajun spice and it was served over rice. I will definitely make this again. Healthy (we left out the bacon) and great for leftovers!

ShandiH
4/22/2013

I loved the spice in this Cajun Chicken Ragu however, I felt it needed some flavor on the front end, not sure what though. I just heated up the leftovers for lunch and it was almost better the 2nd time around. Definitely a keeper for me!

JanHomeCookin
11/4/2014

I do love ChefJohn's recipes. That said I made one change. I didn't have any cooked chicken so I roasted a couple leg quarters seasoned with some homemade creole seasoning. Once it was cool, I stripped the bones and made a quick chicken stock with them and the skin. I think that gave it a more complex flavor. Ya, it took some extra time, but I think it was worth it!