Cajun Chicken Ragout

Tender chicken and spicy andouille sausage are simmered in a thick Cajun-inspired stew with bacon, bell peppers, onions, celery, garlic, and spices.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 512 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon vegetable oil
• 1 red bell pepper, diced
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 3 cloves garlic, minced
• 1 large onion, diced
• salt and freshly ground black pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 6 slices bacon, cut into 1/4-inch pieces
• 3 cups cold chicken broth, divided
• 8 ounces andouille sausage, sliced
• 2 tablespoons finely chopped green onion (white and light green parts)
• 2 cups shredded cooked chicken breast
• 0.5 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper, or to taste
• 0.33333334326744 cup all-purpose flour
• 0.25 cup finely chopped green onion (white and light green parts)

Recipe Instructions

Step 1

Cook and stir bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl using a slotted spoon, reserving 2 tablespoons bacon fat in the skillet.

Step 2

Return the skillet to medium heat; cook and stir onion, celery, and a pinch of salt in bacon fat until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.

Step 3

Pour vegetable oil into onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper; stir to combine.

Step 4

Pour 1/4 cup chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Pour in remaining 2 3/4 cups broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.

Step 5

Reduce heat to low. Add chicken, andouille sausage, and bacon. Cook until heated through. Remove from heat, stir in 1/4 cup plus 2 tablespoons green onions, and season with salt and black pepper.