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  • Ingredients:

  • 1 tbsp vegetable oil
  • 1/2 lb andouille sausage, sliced
  • 1/2 lb Polish sausage, sliced
  • 1 lb chicken breast, cut into 1-inch pieces
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 cup green bell pepper, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 3 cloves garlic, minced
  • 1/4 tsp cayenne
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1 tbsp Tony Chachere's Creole Seasoning
  • 1 cup red wine
  • 2 cups chicken stock
  • 1 tbsp Worcestershire sauce
  • Chopped fresh parsley and green onions for garnish
Photos coming soon

1. Add the 1 tbsp oil to a large pan with a cover. Brown sausage and transfer to a plate. Brown chicken pieces and transfer to plate with sausage. Sauté celery, onion, and bell pepper (the "trinity") and transfer to same plate.

2. Combine the 1/2 cup each of oil and flour in the pan to make a roux. Stir constantly over medium heat for 20 to 25 minutes, reducing heat if necessary. The finished roux should be a medium brown color, about like peanut butter.

3. Return meats and vegetables to pan. Add garlic, cayenne, oregano, basil and Tony Chachere's. Cook for 5 minutes then add wine, stock, Worcestershire sauce and extra water, if necessary. Simmer for 30 to 45 minutes, stirring occasionally.

4. Serve over rice and garnish with chopped fresh parsley and green onion.