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Blue Runner Chicken & Andouille Sauce

This Blue Runner Chicken & Andouille Sauce combines smoky sausage, tender chicken, and rich Sauce Piquante with Creole seasoning for a hearty, Louisiana-style dinner.
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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

Notes

can add a little water or chicken broth to make a thinner sauce
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