Rating: 4.5 stars
44 Ratings
  • 5 star values: 26
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.

Recipe Summary

cook:
35 mins
total:
1 hr
prep:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.

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  • Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt 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.

  • Pour vegetable oil into the 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 and stir to combine.

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

  • Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.

  • Remove from heat, stir in green onions, and season with salt and black pepper to taste.

Nutrition Facts

512 calories; protein 34.7g; carbohydrates 20.9g; fat 31.4g; cholesterol 104.7mg; sodium 1875.1mg. Full Nutrition
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