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!

 

14 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!

 
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!

 
Dec 26, 2014

Chef John is the Man... I really like all his recipes.. But this one is my all time favorite..

 
Jun 17, 2014

Loved the recipe and various flavors. will definitely be making this again.

 
Feb 05, 2014

This was fantastic! Didn't have to change a thing. The whole family enjoyed it so much. If you have smaller children I would suggest taking it easy on the spicy seasonings though. Ill be making it again tonight for my church group...

 
Feb 04, 2014

This is wonderful! Made it as recipe was given and it turned out great! Can't go wrong with Chef John...love him!

 

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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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About the Cook

 
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