Blue Runner Chicken & Andouille Sauce
This Blue Runner Chicken & Andouille Sauce is a bold, flavorful, Louisiana-style dish that brings together smoky sausage, tender chicken, and a rich, spicy sauce piquante, all in one pot. The magic comes from a mix of Blue Runner’s Sauce Piquante Simmer Sauce and a generous dose of Creole Trinity & Herb Seasoning, making this meal taste like it’s been simmering on your grandma’s stove all day.
Serve it over rice or grits for a hearty, soul-satisfying dinner that’s as easy as it is delicious.
What You Need to Make Blue Runner Chicken & Andouille Sauce
- 1 pack chicken thighs, cubed
- 2 links andouille sausage, quartered
- 1 piece tasso ham, cubed
- 1 onion, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 tbsp minced garlic
- 1 tbsp flour
- 1 tbsp oil
- 3–4 tbsp Creole Trinity & Herb Seasoning
- 1 pouch Blue Runner Sauce Piquante Simmer Sauce
How to Make Blue Runner Chicken & Andouille Sauce
1
Brown the Meats
In a large pot or Dutch oven, heat oil over medium heat. Add the cubed chicken thighs, andouille sausage, and tasso. Sear until the meats are browned and slightly crisp around the edges.
2
Add the Vegetables
Stir in the onion, celery, and bell pepper (the classic “Holy Trinity”). Cook for about 5 minutes until softened and fragrant.
3
Add Garlic and Seasoning
Add the minced garlic and Creole Trinity & Herb Seasoning. Stir for about 30 seconds, just until the garlic is aromatic.
4
Make a Light Roux
Sprinkle the flour over the mixture and stir continuously for about 1 minute to form a light roux that will thicken the sauce slightly.
5
Add the Simmer Sauce
Pour in the Blue Runner Sauce Piquante and stir to combine. Bring the mixture to a gentle simmer.
6
Simmer and Serve
Cover and simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens to a rich, velvety consistency.
Blue Runner Chicken & Andouille Sauce
Ingredients
- 1 pack of chicken thighs cubed
- 2 links andouille sausage quartered
- 1 Tasso cubed
- 1 onion diced
- 2 celery diced
- 1 bell pepper diced
- 1 tbsp minced garlic
- 1 tbsp flour
- 1 tbsp oil
- 3-4 tbsp of my seasoning Creole Trinity and herb
- 1 blue runner simmer sauce pouch of Sauce Piquante
Instructions
- In a large pot, heat you oil and cook your chicken and season on all sides. Once it’s cooked add in your sausage and Tasso. Let it all cook down together
- Push meat to the side and add in holy trinity and garlic. Let it cook till soft and fragrant. Scrapping up all the brown bites at the bottom.
- Cook for 10 minutes until everything is married together
- Add in simmer sauce packet, cook on medium heat for 10 minutes. Season with a little more and S&P.
- Serve with rice and green onions
