Description
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
Instructions
- 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.
- 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.
- 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.
- Reduce heat to medium low and simmer uncovered for 2 hours
- stirring occasionally. Serve hot over rice
- if desired.
Prep Time: 40 mins
Cook Time: 2 hrs
Total Time: 2 hrs 40 mins
Servings: 12