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Chicken, Andouille & Tasso Sauce Piquante

AuthorPepper Garretson
RatingDifficultyIntermediate

Cajun dish, quick and easy.

Excellent with fresh caught redfish, just remove the chicken from the dish. Plate with pan seared blackened redfish.

Yields8 Servings
 8 oz Tasso HamSliced into small piece (sub, country ham if needed)
 1 lb Andouille SausageDiced into small pieces
 1 ½ lbs Boneless chicken thighsDiced and seasoned
 4 tbsp Olive Oil
 1 Large OnionChopped
 ½ Red bell pepperChopped
 1 tsp Minced Garlic
 1 10oz Can of Rotel
 20 oz Chicken Stock
 2 tbsp Dark Roux
1

Heat oil in pan and add ham, sausage and chicken

2

Brown chicken until no longer pink

3

Add onion, pepper and garlic. Sauté until onions are clear. Adding small amounts of stock to prevent sticking.

4

Add can of Rotel and Chicken Stock.

5

Bring to boil, then stir in roux. Continue stirring until roux is dissolved.

6

Simmer for 45 minutes

7

Add seasoning to taste. Serve over rice

CategoryCuisineCooking Method

Ingredients

 8 oz Tasso HamSliced into small piece (sub, country ham if needed)
 1 lb Andouille SausageDiced into small pieces
 1 ½ lbs Boneless chicken thighsDiced and seasoned
 4 tbsp Olive Oil
 1 Large OnionChopped
 ½ Red bell pepperChopped
 1 tsp Minced Garlic
 1 10oz Can of Rotel
 20 oz Chicken Stock
 2 tbsp Dark Roux

Directions

1

Heat oil in pan and add ham, sausage and chicken

2

Brown chicken until no longer pink

3

Add onion, pepper and garlic. Sauté until onions are clear. Adding small amounts of stock to prevent sticking.

4

Add can of Rotel and Chicken Stock.

5

Bring to boil, then stir in roux. Continue stirring until roux is dissolved.

6

Simmer for 45 minutes

7

Add seasoning to taste. Serve over rice

Notes

Chicken, Andouille & Tasso Sauce Piquante
IngredientsDirections