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Cajun Chicken Ragout

In this video, you’ll see how to make a simple Cajun-style chicken stew. Of course, you’ll be cooking with the Holy Trinity of New Orleans ingredients, plus bacon, andouille sausage, and cooked chicken in a savory gravy. This is a great recipe for Mardi Gras, of course, and a tasty way to use up leftover chicken any time. Watch the video, then get Chef John’s recipe for Cajun Chicken Ragout. Spoon this amazing chicken stew over cooked rice, grits, grilled French bread, or mashed potatoes.

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  • Carolyn Chieffe Perrine

OMG! Chef John is hilarious! I loved his /sacrilegious/ explanation of The Holy Trinity! I'm very excited to try this recipe. I was practically salivating while watching the video. If they had Smell-O-Vision, I'm sure I would have just licked my iPad screen!

  • cathy

OMG, this was so very very good! i used xtra bell pepper (1 each of green, red, and orage bell peppers) this has a very unique and savoy flavor, don't skip the w sauce, as chef sez. only change i made was to add about 1T of tomato paste, and i used raw bone in chicken thighs. i swear, we licked our bowls clean. beginning cooks, dont be discouraged by making the roux with the veggies in it=====it will come together, just keep stirring! this recipe is very easy, and totally worth the effort. i just served this with hot buttered white rice, and some steamed kale. thank you chef, for bringing a smile to my face with your great sense of humor and for your awesome recipe!!!!


john has got to be a yankee, it's "bone".