Tuesday, June 2, 2015


1 medium onion, chopped
1 medium bell pepper, chopped
3 ribs celery, chopped
4 tbsp. olive oil
1/2 cup flour
1 lb. Andouile sausage, sliced
2 tbsp. Cajun seasoning
4 cups chicken stock
2 tbsp. Worcestershire® Sauce
1 can tomatoes, chopped
2 cans kidney beans, cooked
1 lb. chicken breasts, cubed
2 tbsp. hot sauce, or to taste
1 cup sour cream, optional
rice, cooked 

      Sautè flour in oil 8 minutes or until flour browns.  Remove from pan and reserve.  Add onions, celery and bell pepper to same pot.  Sautè 5 minutes.  Add Cajun seasoning, sautè 5 more minutes.  Add stock, Worcestershire sauce, tomatoes, beans and reserved roux.  Bring to a simmer 5 minutes.  Add chicken, simmer 10 minutes.  Add hot sauce, serve over rice, topped with sour cream.  Makes 4  servings.

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