- 1 Lb Chicken Breast, Diced
- ½ Lb Andouille Sausage, ½” Slices
- 4 Tbsp Oil
- ¼ cup Flour
- 1 White Onion, Diced
- 1 Green Bell Pepper, Diced
- 2 Celery Ribs, Diced
- 2 Garlic Cloves, Fresh, Minced
- 1 cup Sherry, Dry
- 1 Tomato, Fresh, Diced
- Salt and Cracked Black Pepper, to Taste
- 3 Tbsp Cajun Seasoning
- 1 tsp Cayenne Pepper
- 2 tsp Paprika
- ½ Gallon Water
- ¼ cup Chicken Base
- ¼ cup Fish Base
- 1 cup Half & Half
- White Rice, for Serving
- Green Onion, for Serving
- In a large rondeau, heat oil and simmer andouille until the oil has been cooked out.
- Remove the andouille, and sauté the garlic, onions, bell peppers, and celery until the onion is translucent, remove once completed.
- Add the onion, bell pepper, and garlic mixture back to the pan, add the sherry and cook until almost dry.
- Add in the flour, mixing it well so all the flour is “wet”, and mix it around to cook the flour just a bit.
- Add in the chicken, sausage, water, and both bases into the pan. Bring to a simmer and cook until the flour has a chance to fully thicken.
- Thin back out with the tomatoes and the half and half, and allow to stew for about 20 minutes.
- Simmer until the chicken is fully heated through.
- Garnish with green onions and serve with a side of rice.