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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 12 |
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A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?! Ingredients:
12 chicken thighs |
2 (12 ounce) packages andouille sausage, sliced |
5 green onions, chopped |
1 onion, chopped |
1 cup vegetable oil |
1 cup all-purpose flour |
8 cups water |
5 stalks celery, chopped |
2 tablespoons cajun seasoning |
2 teaspoons cayenne pepper |
2 teaspoons salt |
2 teaspoons ground black pepper |
1 teaspoon minced garlic |
Directions:
1. Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
2. To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
3. Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
4. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
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