Protein Type



  • 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
Read More Read Less


  1. In a large rondeau, heat oil and simmer andouille until the oil has been cooked out.
  2. Remove the andouille, and sauté the garlic, onions, bell peppers, and celery until the onion is translucent, remove once completed.
  3. Add the onion, bell pepper, and garlic mixture back to the pan, add the sherry and cook until almost dry.
  4. Add in the flour, mixing it well so all the flour is “wet”, and mix it around to cook the flour just a bit.
  5. 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.
  6. Thin back out with the tomatoes and the half and half, and allow to stew for about 20 minutes.
  7. Simmer until the chicken is fully heated through.
  8. Garnish with green onions and serve with a side of rice.
Read More Read Less

You May Also Like

BBQ Chicken Pizza
View recipe