Cajun Chicken Ragu Recipe - Allrecipes.com
Cajun Chicken Ragu Recipe
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Cajun Chicken Ragu
It’s Cajun-style comfort food with andouille sausage, bacon, and chicken. See more
  • READY IN 1 hr

Cajun Chicken Ragu

Recipe by  

"This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
  2. Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
  3. Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
  4. Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
  5. Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
  6. Remove from heat, stir in green onions, and season with salt and black pepper to taste.
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Reviews More Reviews

Jul 14, 2013

But with tweaks...I cooked 3 chicken breasts in the crockpot with one can of chicken broth until done. Shredded the chicken, and then added the veggies and one package of Jennie-O Turkey Smoked Sausage and another can of chicken broth. Thickened it up with a bit of heated olive oil and flour to make a roux and one can of tomato paste to give it flavor. The finishing touch was cajun spice and it was served over rice. I will definitely make this again. Healthy (we left out the bacon) and great for leftovers!

 
Apr 22, 2013

I loved the spice in this Cajun Chicken Ragu however, I felt it needed some flavor on the front end, not sure what though. I just heated up the leftovers for lunch and it was almost better the 2nd time around. Definitely a keeper for me!

 

18 Ratings

Nov 04, 2014

I do love ChefJohn's recipes. That said I made one change. I didn't have any cooked chicken so I roasted a couple leg quarters seasoned with some homemade creole seasoning. Once it was cool, I stripped the bones and made a quick chicken stock with them and the skin. I think that gave it a more complex flavor. Ya, it took some extra time, but I think it was worth it!

 
Jun 11, 2013

This was really good but like another reviewer mentioned it seemed that it needed something. I added a little extra spice, oregano, and about 2 tablespoons of tomato paste. Just seemed as if it needed some acid. I loved those changes.

 
Aug 16, 2015

Top shelf directions only we used pre marinated cajun flavored chicken grilled on Bbq.....I'm on a food high right now it was incredible. All praise to you chef John, always on point . Gabe from NH.

 
May 01, 2015

I loved this recipe. I made it as is, except I didn't have any bacon so I just omitted it. I can't rave about this enough. This will be a new favorite recipe in my house.

 
Apr 30, 2015

My husband devoured this. I made it for him as it is really not my thing. It was definitely tasty for me but he thought it was the cats meow. He told me that he loved being married to me because there is always something new and exciting. Can't beat that compliment. It was begging for some crawfish ...definitely will add that next time and maybe some shrimp!

 
Mar 01, 2015

Absolutely Delicious! I knew going into this recipe that I didn't have the time to cook chicken (Frozen chicken + hungry teen begging for food = hurry up) so I made with only the andouille. I also cut back on the chicken broth - didn't feel I needed quite so much since there was no chicken. I didn't add more oil either ... I had enough grease from the bacon to do the trick. We just loved loved loved it! We love spicy stuff so I just seasoned to our taste. Served it up over rice. Wonderful recipe! Thanks for posting!

 

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Nutrition

  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 29.6 g
  • 46%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 1708 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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