Chicken, Andouille & Tasso Sauce Piquante

Yields8 Servings

Cajun dish, quick and easy.

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

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

Heat oil in pan and add ham, sausage and chicken

Brown chicken until no longer pink

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

Add can of Rotel and Chicken Stock.

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

Simmer for 45 minutes

Add seasoning to taste. Serve over rice

Nutrition Facts

Servings 0