My go-to website for cajun recipes, nolacuisine.com, has gone defunct. I’ll leave the link active here in case it ends up being a temporary issue, but in the meantime, here’s a copy of the chicken and andouille sausage recipe.
Ingredients
Equipment
Method
- Bake the chicken thighs in a 350-400 degree oven until brown.
- Mix your onion, celery, and bell pepper together: The Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate Roux (making a Roux).
- Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften.
- Add the cold stock, the remaining 1/4 trinity, remaining seasoning, and Garlic. Bring to a Boil.
- Bring this down to a simmer, add the baked thighs and let it go for at least 2 hours, stirring occasionally.
- About 10-15 minutes before you’re ready to serve, remove the Chicken from the bone and add the meat back to the pot.
- Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Creole Boiled Rice, crusty French Bread, and a good cold beer.
- Garnish with green onions, and the parsley.