Cajun-Style Chicken Ragout

Ingredients 0/17

Step 1

Cook the bacon in a skillet over medium heat until it’s nice and crispy, which should take about 10 minutes. Scoop it out with a slotted spoon and set it aside, leaving about 2 tablespoons of the bacon fat in the pan.

Step 2

Keep the skillet on medium and add the onion, celery, and a pinch of salt. Cook, stirring now and then, until the onion starts to soften—around 5 minutes. Then toss in the green and red bell peppers along with the garlic, and keep stirring until the peppers are tender, about another 5 minutes.

Step 3

Drizzle in the vegetable oil, sprinkle the flour over the veggies, and cook everything together until the flour turns a light brown and the mixture thickens, which should take about 5 minutes. Stir in the black pepper, paprika, oregano, and cayenne to give it that Cajun kick.

Step 4

Pour in a quarter cup of chicken broth and stir well, scraping up any browned bits stuck to the pan. Add the rest of the broth along with the Worcestershire sauce. Turn the heat up to medium-high and let it simmer until the sauce thickens and reduces a bit—this usually takes about 10 minutes.

Step 5

Turn the heat down to low and stir in the andouille sausage, chicken, and that crispy bacon you set aside earlier. Let everything heat through until it’s piping hot.

Step 6

Take the pan off the heat, mix in the green onions, and taste for seasoning. Add salt and pepper as needed, then dig in!