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Cajun Chicken Ragu

Cajun Chicken Ragu

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Chef John

Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1839 mg
  • 74%

Based on a 2,000 calorie diet

Directions

  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

amie0725
2

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
1

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!

Natters
0

Natters

6/17/2014

Loved the recipe and various flavors. will definitely be making this again.

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