Cajun Chicken Ragu

Cajun Chicken Ragu

Chef John 22704

"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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1 h servings 467 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1708 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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...

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 ...

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 ...

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 i...

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...

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.

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 beca...

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 al...

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