Now, before I go into this recipe, I want you all to know, I have never been to New Orleans, didn’t grow up around authentic Cajun food, and up until recently…my version of Cajun food was Zatarain’s red beans and rice from the store, haha! So, for all you true Cajun lovers out there, I don’t know if this is up to your standards, but my family and I loved it….so I’m sharing it.
Anyhow, a few months ago our new neighbors moved in and we discovered they were foodie lovers too! The best part about them, they are from Louisiana, so they know real Cajun. Hearing them talk about some of the foods they made, my hubby and I were inspired to try more Cajun type foods. My first attempt was with a store bought Gumbo roux from the store. I added my required amount of chicken and sausage (just like the recipe on the bag told me to), stirred some broth into the mix and dinner was served, hehe. We all loved it, but being a Cookin’ Chick, I decided to set out and try my own version. After browsing several cookbooks, Pinterest boards, etc., I felt confident that I could wing it and come up with something close.
Well, sure enough, this was pretty darn close! My hubby gave it two thumbs up and even the kids loved it! My next goal is to make shrimp etouffee, wish me luck with that one as I haven’t ever tried it before, but my hubby loves it from the local Cajun restaurant he goes to! I’m thinking I will need the neighbors help on that one!
- 1 lb. Andouille sausage, cut into 1/4 inch slices
- 1 lb. bone in chicken breasts
- 1/2 cup vegetable oil
- 3/4 cup flour
- 1 onion, diced
- 1/2 green pepper, diced
- 2 quarts hot water
- 5 garlic cloves, minced
- 1 tbsp. Worcestershire sauce
- 4 tsp Slap Ya Mama Cajun seasoning
- 1/2 tsp dried thyme
- Cooked Rice
- Hot Sauce
- Cook sausage in a Dutch oven, stirring constantly for about 5 minutes, or until cooked through.
- Remove sausage and set on a plate.
- Place chicken into Dutch oven and allow to cook for about 5 minutes, or until browned. Remove chicken and set aside.
- Add vegetable oil and flour into Dutch oven and cook over low-medium heat.
- Stir constantly for about 20 minutes, or until roux is chocolate colored.
- Stir in the onion and green pepper, simmer for an additional 6-7 minutes.
- Pour in the hot water and bring mixture to a boil.
- Add in the chicken, garlic, Worcestershire sauce, Cajun seasoning, and thyme.
- Allow mixture to simmer on low for about 1 hour.
- Remove chicken and de-bone it.
- Add in the shredded chicken and sausage; simmer for another 30 minutes.
- Serve over cooked rice with some added hot sauce.