This is day 2 of my Cajun week with the Creole Contessa. I mentioned on yesterday’s post that the Creole BBQ Sauce was a step in my next post. The Creole BBQ Sauce was the final step rounding out this Creole chili into a new Cajun must make. I have written a lot about fusion and my wife had ask me to make some chili. This idea came to me but I struggled to figure out how to make this idea work. I knew I would start with the Cajun trinity – onions, celery & green bell peppers. This is a roux like addition so a liquid would be needed to add back in the moisture and give the chili a chili like consistency. The initial liquid was chicken stock but the light bulb moment was the Creole BBQ Sauce to add depth to the chili and be absorbed by the flour in the roux.
One other side note I learned from the chef at Gioco Chicago which technique he uses on his bolognese is that you heat the meat on high heat. There is then no need for oil.
Yesterday’s awesome idea from the Creole Contessa was a Creole Patty Melt. This sure took up the traditional patty melt to a new level. Be sure to come back later to see her newest creation.
Today the Creole Contessa is featuring Smothered Chicken with Shrimp, Sausage and Okra. My goodness, why do you live so far away. I need some of this!
- 6 oz Chicken andouille sausage
- 2 lbs ground chicken
- 1 bsp Creole seasoning
- 1 tbsp Smoked Paprika
- 2 tsp Cumin
- salt and pepper to taste
- 4 Green Bell Peppers
- 6 Roma tomatoes
- 3 garlic cloves, sliced
- 1/2 cup Molasses
- 1 tbsp chili powder
- 2 tbsp canola oil
- 2 large yellow onion, diced
- 3 stalks of celery, diced
- 1 green bell pepper, diced
- 1 tbsp flour
- 1 cup of chicken stock
- 2 cups Creole BBQ Sauce
Start by placing 4 green bell peppers, 6 roma tomatoes and the slice garlic cloves on a baking tray. Drizzle with enough olive oil to full cover.
Place them in a 350 degree oven for an hour. When complete, let cool and peel of the skin. Set aside.
Heat your skillet on high heat. Add the ground chicken and cook until brown. In the last minute of the browning, add the spices and stir well. Remove the ground chicken, drain and set aside.
In the same pan, reduce the heat to medium high, and heat the oil. When shimmering, add in the onions, celery and bell pepper. Cook until softened, about 5 minutes.
Now, add in the flour and cook for 1 minute. The mixture will appear very dry.
Next, add in the chicken stock. Stir well. The mixture will appear very creamy. That is consistency you are looking for. Let this mixture simmer on low heat for a couple of minutes. That will make the mixture more like a sauce.
Now it is time to pour back in the ground chicken to this Cajun trinity and roux. Fold it over and over until the mixture is combined.
Add in the molasses and mix well. Next, add in the Roasted vegetables including their liquid. Mix thoroughly.
Then, add in the andouille sausage and mix well.
The final step is to add the Creole BBQ sauce. Pour it in and mix it thoroughly. Let the whole dish simmer for 30 minutes.
It is ready to serve. Enjoy!