Cajun chicken and sausage piquant, family's new favorite!

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Continue stirring the pot so that the onions and hen will not stick to the bottom, do this until your. A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings. Reviews for: Photos of Cajun Chicken and Sausage Gumbo.

You need bones less skinless chicken thighs cut up.
You need to prepare Packs of andouille sausage cut up.
Prepare bell peppers green and red (so 4 total) diced.
Use big yellow onion diced.
Use Add any other veggies you want. We threw in some green beans from our garden.
Prepare jalapeños 2 diced (leave one whole to simmer in stew).
You need to prepare tomato paste.
Use veg oil.
Use flour.
Use thyme.
You need garlic minced.
Prepare green onion diced.
Prepare chicken broth.
You need to prepare Salt for taste.
Use Brown rice to serve on top of.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add at least a pinch or two when you begin cooking and again at the very end. Your palate are the ultimate guide here, so taste often.

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

You may have heard about Andouille, which is another great choice of sausage to use in Cajun chicken sauce. View top rated Chicken and sausage piquant recipes with ratings and reviews. Chicken And Sausage Scarpariello, Chicken And Cooks.com - Recipe - Chicken Breast Piquant. Stir in Tabasco and remove from heat. Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot.

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