Many years ago,at a small neighborhood restaurant in San Francisco, a young cook got to do hisvery first menu “special.” It featured pulled chicken, Cajun sausage, andpeppers stewed in a rich, spicy gravy; and was served over grilled French bread. Notsure what to call it, the inexperienced, but handsome cook described it as a,“sort of Cajun ragout of chicken,” which made it on to the specials board as,“Cajun Chicken Ragu.”
Yes, I was thatyoung cook, and the following recipe is pretty close to that historic dish.While I did enjoy it over the grilled bread back in the day, a gravy thisawesome really deserves to be served over a big pile of rice. These are thekind of things you learn as you mature. That, and make sure you spell out yourspecials to the disinterested waiter writing the chalkboard.
Anyway, since I’mnot going to New Orleans for Mardi Gras (I’m allergic to feathers and drunktourists), I thought I’d dust off this old, personal favorite, which while nottotally authentic, certainly celebrates those fabulous Cajun/Creole flavors.
As I mentioned inthe video, this works with any kind of chicken, raw or cooked. As long as yousimmer the gravy to an appropriate thickness, and make sure your meats are fullycooked, and heated through, you should be in bon shape. I hope you give this atry soon. Enjoy!
Ingredients for 4large portions of Cajun Chicken Ragu:6 slices ofbacon, cut in 1/4-inch pieces1 large onion,diced2 ribs celery,dicedlarge pinch ofsalt1 green bellpepper, diced1 red bellpepper, diced3 cloves garlic,minced1 tbsp vegetableoil1/3 cup flour1 tsp freshlyground black pepper1 tsp paprika1/4 tsp cayennepepper, or to taste1/2 tsp driedoregano3 cups coldchicken broth1 tspWorcestershire sauce 8 oz andouillesausage, sliced2 or 3 cupspulled chicken meat1/4 cup choppedgreen onions, plus more to garnish*check for saltand seasoning, and adjust at the end!Pin It Now!
Hiç yorum yok:
Yorum Gönder