Chef Lyle Broussard, of Jack Daniels Bar & Grill, L’Auberge Casino Resort in Lake Charles, Louisiana, is known for his Cajun and Creole flavors that showcase the culture and cuisine of southwest Louisiana. Chicken and Andouille Sauce Piquante with Tasso is an authentic Cajun dish that allows the ingredients to shine.
Chicken and Andouille Sauce Piquante with Tasso
- 1 lb. andouille sausage chopped
- 1.5 lb. chicken thigh meat chopped into medium chunks
- 1 yellow onion diced
- 1 oz. diced green bell pepper
- 4 stalks celery diced
- 2 tbsp. minced garlic
- 1 lb. tasso chopped
- 1 red bell pepper chopped
- 1 cup tomato paste
- Salt & black pepper
- Cayenne pepper
- Crushed red pepper
- 1 cup chopped green onion
- 3 cups chicken broth or stock
- 2 cups vegetable oil
- 2 cups flour
- 8 cups cooked white rice
- In a cast iron Dutch oven, heat 1/2 cup of the oil over medium heat. Season the chicken with salt, pepper, cayenne and red pepper flakes. Brown tasso and sausage and set aside. Next, add chicken and sear. When chicken is golden brown, add the rest of the oil and the flour, on medium heat, and stir constantly until a dark roux starts to form.
- Once dark roux has formed, stir in tomato paste, onions, celery, garlic and bell peppers. Stir on a low heat for 10 minutes until the sauce starts to turn brown.
- Once sauce is brown, stir in the chicken, tasso and andouille sausage. Stir for an additional 10-15 minutes until sauce has completely coated the meat evenly.
- Stir in the chicken broth a little at a time, while constantly stirring. Once all of the chicken broth is in, bring mixture to a slow simmer for about 30-45 minutes or until chicken is tender. Taste and season. Add chopped green onions before serving over white rice.
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