Cajun Chicken Ragu

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Many years ago, at a small neighborhood restaurant in San Francisco, a young cook got to do his very first menu “special.” It featured pulled chicken, Cajun sausage, and peppers stewed in a rich, spicy gravy; and was served over grilled French bread.

 

 

Ingredients for 4 large portions of Cajun Chicken Ragu:

 

6 slices of bacon, cut in 1/4-inch pieces

 

1 large onion, diced

 

2 ribs celery, diced

 

large pinch of salt

 

1 green bell pepper, diced

 

1 red bell pepper, diced

 

3 cloves garlic, minced

 

1 tbsp vegetable oil

 

1/3 cup flour

 

1 tsp freshly ground black pepper

 

1 tsp paprika

 

1/4 tsp cayenne pepper, or to taste

 

1/2 tsp dried oregano

 

3 cups cold chicken broth

 

1 tsp Worcestershire sauce

 

8 oz andouille sausage, sliced

 

2 or 3 cups pulled chicken meat

 

1/4 cup chopped green onions, plus more to garnish

 

*check for salt and seasoning, and adjust at the end!

View the complete recipe

 

happy cooking.

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