Chicken-Andouille Casserole
Submitted by happyzhangbo
Spice-crusted chicken and smoky andouille sausage bake in a creamy sauce with artichoke hearts, mushrooms, and fresh tarragon under a golden Parmesan breadcrumb crust. Big Cajun flavor, serious crowd-pleaser.
YIELD
8 servingsPREP
28 minCOOK
55 minREADY
86 minLaissez les bons temps rouler, y’all.
This casserole brings the heat and soul of Louisiana straight to your dinner table with smoky andouille sausage, Essence-seasoned chicken, and a creamy sauce loaded with artichoke hearts, mushrooms, and fresh herbs.
Everything gets built right in a Dutch oven: brown the chicken, render the sausage, saute the aromatics, then let the oven do the rest under a crunchy Parmesan breadcrumb topping that turns golden and irresistible.
Spoon it over slices of toasted French bread and let the bread soak up every last drop of that spicy, creamy goodness.
Chef Tips
- Brown the chicken in batches so each piece gets a proper sear. Crowding the pot means steaming, and steaming means no crust.
- Let the andouille cook long enough to render some of its smoky fat. That fat becomes the flavor base for the whole sauce.
- Slice the artichoke hearts about ½ inch thick so they hold their shape and don’t disappear into the sauce.
- The breadcrumb topping should be mixed with melted butter and Parmesan before sprinkling. This is what gives it that shatteringly crisp, golden crust.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
In a heavy plastic bag, combine the flour and 1½ teaspoons of the Essence.
Add the chicken and toss until well coated.
Shake to remove any excess breading and reserve the remaining flour.
In a small bowl, combine the breadcrumbs, remaining Essence, cheese, and butter and set aside.
In a large Dutch oven, heat the oil over medium-high heat.
Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes.
Transfer to a plate.
Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes.
Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes.
Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes.
Add the reserved flour and cook, stirring, for 1 to 2 minutes.
Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil.
Sprinkle the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust, about 25 minutes.
Remove from the oven and serve hot over toasted French bread.
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