Cajun chicken and sausage piquant. Brown sausage in a non-stick skillet. Drain any fat and set aside. Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
Add the chicken and cook until the chicken is done. Larry - The Wolfe Pit https://www.youtube.com/user/TheWolfePit Chef Borque htt. How to Make Chinese Fried Rice You can cook Cajun chicken and sausage piquant using 15 ingredients and 5 steps. Here is how you cook it.
Ingredients of Cajun chicken and sausage piquant
- Prepare 1 pack of bones less skinless chicken thighs cut up.
- It's 2 (1 lb) of Packs of andouille sausage cut up.
- You need 2 of bell peppers green and red (so 4 total) diced.
- Prepare 1 of big yellow onion diced.
- Prepare of Add any other veggies you want. We threw in some green beans from our garden.
- It's 3 of jalapeños 2 diced (leave one whole to simmer in stew).
- It's 1 can of tomato paste.
- Prepare 2 cups of veg oil.
- Prepare 2 cups of flour.
- It's 3 sprigs of thyme.
- Prepare 5 cloves of garlic minced.
- It's 3 bunches of green onion diced.
- You need 1 quart of chicken broth.
- You need of Salt for taste.
- You need of Brown rice to serve on top of.
Cut the chicken and sausage into bite sized pieces. Brown chicken and sausage, drain grease. Cook onions, bell peppers, parsley, and garlic. Add tomato paste, tomato sauce, Lea & Perrin's hot sauce and barbecue sauce and all other ingredients.
Cajun chicken and sausage piquant step by step
- Heat oil then add flour to make a rue until its dark brown. Be careful not to burn.
- Add all diced veggies and whole jalapeño. Stir constantly to not let burn on medium/low heat.
- Put in small can of tomato paste, sweat veggies for ten min. Stir constantly.
- Then add meat, and 1 quart of chicken broth..
- Let simmer on low for 2/3 hours. Stir often to not let burn. Salt to taste. Serve over rice when done..
Cut chicken into bite size pieces, brown lightly in oil in large Dutch oven (Magnalite or black iron). Cook onion, onion tops, and green pepper until golden brown in remaining oil. Diving deep into a bowl of Redfish Sauce Piquante is an exploration of the spicy side of Louisiana's culinary culture. It is a saucy and richly flavored dish that doesn't hold back on taste. This recipe delivers a heavy wallop of deliciousness in a Magnalite pot.