Best 3 Cajun Chicken Ragout Recipes
Indulge in the vibrant flavors of Louisiana with this delectable Cajun Chicken Ragout, a hearty and comforting dish that captures the essence of Creole cuisine. This savory stew features tender chicken simmered in a rich and flavorful sauce made with the "holy trinity" of diced celery, bell peppers, and onions, along with an aromatic blend of Cajun spices. The dish is elevated with the addition of succulent shrimp, plump tomatoes, and okra, creating a medley of textures and flavors that tantalize the taste buds. Served over fluffy white rice, this Cajun Chicken Ragout promises an unforgettable culinary experience.
In addition to the main recipe, this article offers a versatile collection of other enticing dishes that are sure to delight both food enthusiasts and home cooks. Discover the secrets of creating authentic Jambalaya, a classic Louisiana rice dish bursting with shrimp, chicken, and sausage. Elevate your culinary skills with a step-by-step guide to preparing Etouffee, a flavorful shrimp and vegetable stew served over rice. Treat yourself to the comforting goodness of Gumbo, a hearty soup or stew made with a rich roux base, vegetables, and a choice of protein. And for a taste of New Orleans' iconic sandwich, dive into the secrets of making a mouthwatering Po' Boy, featuring succulent fried shrimp, crispy fried fish, or flavorful roast beef nestled in a soft and fluffy bun.
CAJUN CHICKEN ALFREDO
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
CHICKEN & CHORIZO RAGU
Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
- Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.
Nutrition Facts : Calories 383 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.5 milligram of sodium
CHICKEN RAGOUT
Make and share this Chicken Ragout recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
- Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
- Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
- Add in chicken; brown it on each side.
- Deglaze pan with the wine, scraping up any browned bits on the bottom.
- Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
- Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
- Remove bay leaf and serve.
Nutrition Facts : Calories 370.7, Fat 16.6, SaturatedFat 6.8, Cholesterol 105.3, Sodium 1284.5, Carbohydrate 15.8, Fiber 1.6, Sugar 4.1, Protein 32.4
Tips:
- Use a seasoned cast iron skillet or Dutch oven: This will help to develop a rich, flavorful crust on the chicken.
- Don't overcrowd the pan: Cooking the chicken in batches will prevent it from steaming and help it to brown evenly.
- Season the chicken generously: A combination of Cajun seasoning, salt, and pepper will give the chicken plenty of flavor.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Make sure the vegetables are tender: Cook the vegetables until they are tender but still have a bit of a bite to them.
- Serve the ragout over rice or pasta: This will help to soak up the delicious sauce.
Conclusion:
This Cajun chicken ragout is a flavorful, hearty, and satisfying dish. It's perfect for a weeknight meal or a special occasion. Plus, the leftovers make a great lunch the next day. So next time you're looking for a delicious and easy meal, give this recipe a try. You won't regret it!
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