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Cajun Chicken Ragu

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In this video, you’ll see how to make a simple Cajun-style chicken stew. Of course, you’ll be cooking with the Holy Trinity of New Orleans ingredients, plus bacon, andouille sausage, and cooked chicken in a savory gravy. This is a great recipe for Mardi Gras, of course, and a tasty way to use up leftover chicken any time. Watch the video, then get Chef John’s recipe for Cajun Chicken Ragu. Spoon this amazing chicken stew over cooked rice, grits, or mashed potatoes. See more Chef John videos >>

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Comments

Tony R

Tony R

I had to watch this video twice in a row. The first time, because I have to listen to every word Chef John utters. The second time I watched the loop was to absolutely salivate with delight at his preparation technique. Maybe he can't sell coal to Newcastle, but who eats coal. :) He's definitely sold me on his Cajun Chicken Ragu.

THEDAD

THEDAD

john has got to be a yankee, it's "bone".

cathy

cathy

OMG, this was so very very good! i used xtra bell pepper (1 each of green, red, and orage bell peppers) this has a very unique and savoy flavor, don't skip the w sauce, as chef sez. only change i made was to add about 1T of tomato paste, and i used raw bone in chicken thighs. i swear, we licked our bowls clean. beginning cooks, dont be discouraged by making the roux with the veggies in it=====it will come together, just keep stirring! this recipe is very easy, and totally worth the effort. i just served this with hot buttered white rice, and some steamed kale. thank you chef, for bringing a smile to my face with your great sense of humor and for your awesome recipe!!!!

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