Recipe: Yummy Cajun chicken and sausage piquant

Cajun chicken and sausage piquant. Quality products from the family company you trust: Johnsonville Sausages. Add the chicken and cook until the chicken is done. Brown sausage in a non-stick skillet.

Add cooked sausage, tomatoes, water and seasonings. Cover and simmer at least one hour. A delicious Cajun recipe from Chef Lyle Broussard. You can have Cajun chicken and sausage piquant using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cajun chicken and sausage piquant

1. You need 1 pack of bones less skinless chicken thighs cut up.
2. It's 2 (1 lb) of Packs of andouille sausage cut up.
3. It's 2 of bell peppers green and red (so 4 total) diced.
4. It's 1 of big yellow onion diced.
5. It's of Add any other veggies you want. We threw in some green beans from our garden.
6. You need 3 of jalapeños 2 diced (leave one whole to simmer in stew).
7. Prepare 1 can of tomato paste.
8. You need 2 cups of veg oil.
9. It's 2 cups of flour.
10. Prepare 3 sprigs of thyme.
11. Prepare 5 cloves of garlic minced.
12. You need 3 bunches of green onion diced.
13. You need 1 quart of chicken broth.
14. You need of Salt for taste.
15. It's of Brown rice to serve on top of.

Chef Lyle Broussard, of Jack Daniels Bar & Grill, L'Auberge Casino Resort in Lake Charles, Louisiana, is known for his Cajun and Creole flavors that showcase the culture and cuisine of southwest Louisiana. Chicken and Andouille Sauce Piquante with Tasso is an authentic Cajun dish that allows the ingredients to shine. 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.

Cajun chicken and sausage piquant instructions

1. Heat oil then add flour to make a rue until its dark brown. Be careful not to burn.
2. Add all diced veggies and whole jalapeño. Stir constantly to not let burn on medium/low heat.
3. Put in small can of tomato paste, sweat veggies for ten min. Stir constantly.
4. Then add meat, and 1 quart of chicken broth..
5. Let simmer on low for 2/3 hours. Stir often to not let burn. Salt to taste. Serve over rice when done..

Add flour, cook slowly until brown, stirring constantly. It's very easy and quick to make and will impress your out-of-town guests! Cook onions, bell peppers, parsley, and garlic. Add tomato paste, tomato sauce, Lea & Perrin's hot sauce and barbecue sauce and all other ingredients. Blend well into the roux mixture, bring to a rolling boil and reduce to simmer.