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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.

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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

Chicken, Andouille & Tasso Sauce Piquante
IngredientsDirections