Chicken Sauce Piquant I PDF Print E-mail
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Wednesday, 22 June 2011 15:24

One of many variations of this delicious Cajun recipe ¾ cup vegetable oil ¾ cup flour 2 large onions chopped 2 bell peppers chopped 4 stalks celery chopped 6 boneless-skinless chicken breasts 5 boneless-skinless chicken thighs ½...

 

One of many variations of this delicious Cajun recipe

  • ¾ cup vegetable oil
  • ¾ cup flour
  • 2 large onions chopped
  • 2 bell peppers chopped
  • 4 stalks celery chopped
  • 6 boneless-skinless chicken breasts
  • 5 boneless-skinless chicken thighs
  • ½ lb. smoked pork sausage-cut into ½ rings
  • 1 can cream of mushroom soup
  • 2 small cans (jars) sliced mushrooms
  • 2 cans stew tomatoes- Cajun style
  • 2 cans chicken stock
  1. Heat oil to medium high heat in large Dutch oven
  2. Add flour and begin whisking or stirring with wooden spatula
  3. Continue stirring until roux is dark brown (about 25 minutes)
  4. Add onions, bell peppers, and celery to roux; continue stirring
  5. After 20 minutes add sausage and chicken
  6. After 15 minutes gradually add last 4 ingredients
  7. When mixture returns to boil, reduce heat to low, cover and cook for 2 hours, stirring occasionally
  8. Serve with hot steamed rice

Serves 6

 

Last Updated on Wednesday, 06 July 2011 02:19