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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