|
|
Joel
This is another one of those cajun recipes that I've "Monkeyed" with a little. Biggest motivation was time and a weekend with my unmarried (at the time) son. Being a bachelor, in the Navy, and not a lot of time to cook, he found ways to cook cajun - easy! It doesn't have to be full of fat, and take a lot of time to do to be GOOD! I give him full credit for this one.
3 qt. Water
5 cubes Chicken Bouillon Cube
1 c. Dry Roux (can use regular roux made with oil)
3 T. Dry Minced Onion
4 Boneless, Skinless Chicken Breasts (cut in 1" cubes)
1 lb. Turkey or Cajun Sausage (cut in 1" pieces)
Tony Chachere's Seasoning
½ c. Green Onion (finely chopped)
4 c. Cooked Rice (long grain)
In a 6 quart pot, put water, Bouillon, roux, and onion. Whisk these ingredients together until roux is well incorporated with water. Bring to a simmer and simmer for 30 minutes on a medium-low fire.
Microwave cubed sausage to remove the excess grease from them. Pour off grease and pat with a paper towel. Add sausage and chicken breast to broth, Simmer for 45 minutes to an hour. Serve over hot rice.
|
|
|
|
