Chicken and Sausage Sauce Piquant

6 chicken breasts cut up bite size
1lb smoked sausage sliced up
enough oil to fry chicken and vegetables in
1 bag season blend (onion, celery, bell pepper)
1 cup dry roux (
1 can 6oz can tomato paste
1 can Rotel tomatoes w/chilies undrained
2 cloves mashed garlic
2 quarts chicken broth (8 cups)
cajun seasoning for taste (

Brown chicken lightly in oil in large Dutch oven or heavy pot
Remove chicken from pan.
Cook sausage in the pan and remove. (I leave the grease from sausage to cook the vegetables in)
Cook season blend until tender in remaining oil.
Add 1 cup broth, tomato paste, Rotel tomatoes, and garlic
In a bowl, mix together the dry roux with 2 cups of broth or water. Stir together until smooth( will be thick like a pudding) and add to the pot.
Add chicken and sausage back to the pot and season to taste
Add the remaining broth.
Bring to a boil, then lower flame and simmer 1 hours or more.
Serve over cooked white rice

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