A rich Cajun dish, <g class="gr_ gr_236 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="236" data-gr-id="236">piquante</g> is a favorite among Chef Lyle Broussard’s Sunday family suppers. Use additional sausage if tasso is unavailable.
Serves: 10-12
  • 2 cups vegetable oil, divided
  • 1 pound andouille sausage, chopped
  • 1 pound tasso, chopped
  • 1½ pounds boneless skinless chicken thighs, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ to 1 teaspoon ground red pepper
  • ½ to 1 teaspoon crushed red pepper
  • 2 cups all-purpose flour
  • 1 cup tomato paste
  • 1 yellow onion, diced
  • 4 stalks celery, diced (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • ¼ cup diced green bell pepper
  • 2 tablespoons minced garlic
  • 3 cups low-sodium chicken broth
  • Hot cooked rice, to serve
  • Garnish: sliced green onion
  1. In a cast-iron Dutch oven, heat ½ cup oil over medium heat. Add sausage and tasso; cook until browned. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
  2. In a large bowl, toss together chicken, salt, and all peppers. Add seasoned chicken to Dutch oven; cook until browned. Remove using a slotted spoon, and add to sausage and tasso, reserving drippings in pot.
  3. Add remaining 1½ cups oil to Dutch oven, and heat over medium heat. Add flour; cook, stirring constantly, until a dark caramel-colored roux starts to form. Reduce heat to low; stir in tomato paste, onion, celery, bell peppers, and garlic. Cook, stirring frequently, until sauce starts to turn dark brown, about 10 minutes.
  4. Stir in sausage, tasso, and chicken; cook, stirring frequently, until sauce has completely coated meat, 10 to 15 minutes. Add broth, a little at a time, stirring constantly. Bring mixture to a simmer; simmer until chicken is tender, 30 to 45 minutes. Taste and adjust seasoning, if necessary. Serve over rice. Garnish with green onion, if desired.
Recipe by Southern Cast Iron at