CHICKEN AND ANDOUILLE SAUCE PIQUANTE WITH TASSO
 
 
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.
Author:
Serves: 10-12
Ingredients
  • 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
Instructions
  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 https://www.southerncastiron.com/acadiana-uncovered/