Steps to Prepare Ultimate Cajun chicken and sausage piquant

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Before you jump to Cajun chicken and sausage piquant recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Therefore, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to cajun chicken and sausage piquant recipe. You can cook cajun chicken and sausage piquant using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Cajun chicken and sausage piquant:

1. Provide 1 pack of bones less skinless chicken thighs cut up.
2. Prepare 2 (1 lb) of Packs of andouille sausage cut up.
3. Get 2 of bell peppers green and red (so 4 total) diced.
4. Prepare 1 of big yellow onion diced.
5. Use of Add any other veggies you want. We threw in some green beans from our garden.
6. Take 3 of jalapeños 2 diced (leave one whole to simmer in stew).
7. Get 1 can of tomato paste.
8. You need 2 cups of veg oil.
9. Take 2 cups of flour.
10. Provide 3 sprigs of thyme.
11. Use 5 cloves of garlic minced.
12. Use 3 bunches of green onion diced.
13. Prepare 1 quart of chicken broth.
14. Provide of Salt for taste.
15. Get of Brown rice to serve on top of.

Steps to make Cajun chicken and sausage piquant:

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

Cook onion, onion tops, and green pepper until golden brown in remaining oil. Add flour, cook slowly until brown, stirring constantly. Brown sausage in a non-stick skillet. Drain any fat and set aside. Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.

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