Compliments of Executive Chef Jason Girard of Buddy Guy’s Legends, Chicago, IL and The Blues Highways Cookbook
4-6 servings
Product used in this recipe:
INGREDIENTS:
6 links
| Sausages by Amylu Andouille Chicken Sausage, diced into bite-sized pieces |
| 2 6-oz. | Boneless, skinless chicken breasts |
| 2 Tbsp. | Peanut oil |
| 1 med. | Onion, diced |
| 2 stalks | Celery, diced |
| 2 cloves | Garlic, minced |
| 1 | Bell pepper, diced |
| 1 tsp. | Worcestershire sauce |
| 28-oz. can | Diced, peeled tomatoes |
| 1 tsp. | Filé powder |
| 1 Tbsp. | Cajun spice blend |
| 1⁄2 tsp. | Hot sauce |
DIRECTIONS:
- Brown Sausages by Amylu Andouille Chicken Sausage in a large, heavy, dry stockpot or Dutch oven; remove sausage from pot with slotted spoon & reserve drippings.
- Wash chicken thoroughly, using salt as an abrasive to scrub flesh under cold running water.
- Cut chicken into half-inch cubes; brown in sausage drippings, adding a little extra peanut oil, if necessary.
- Return sausage to pot, adding onion, celery, garlic & peppers; sauté until vegetables are cooked through.
- Add Worcestershire sauce & can of tomatoes, including the juice; stir to combine.
- Add filé powder & Cajun spice blend; simmer over low heat for at least one hour.
- Season to taste with hot sauce and serve over steamed rice.
