Cajun Chicken Clemenceau with Andouille
Submitted by riffraff
Spicy andouille, buttery chicken, earthy mushrooms, and crispy fried potatoes collide in this Cajun spin on a New Orleans classic. Bold, rich, and ready in under an hour.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis ain’t your grandma’s Chicken Clemenceau, cher. This one’s got some kick.
We’re talking spicy andouille sausage browned until the edges crisp, tender chicken sautéed in a river of butter, and earthy mushrooms soaking up all that gorgeous fat.
The garlic hits you first, then the heat from the andouille sneaks up behind it.
Crispy fried potatoes get tossed in at the end, soaking up just enough of that buttery sauce to make you close your eyes and moan.
It’s faster than the traditional braised version, but it packs twice the punch. Laissez les bons temps rouler!
Pro Tips
- Brown the andouille first to render out the fat and build a flavor base. That spicy, smoky drippings is liquid gold for the rest of the dish.
- Don’t crowd the chicken. Work in batches if needed so the pieces get golden and slightly crispy instead of steaming in their own juices.
- Fry potatoes separately in hot oil until they’re golden and crunchy, then add them at the very end so they don’t get soggy.
- Use real butter, not margarine. This recipe calls for 1½ cups, and you want every bit of that rich, creamy flavor. This is Louisiana cooking, not a diet plan.
- Serve immediately while the potatoes are still crispy and the butter sauce is hot and glossy. This dish doesn’t wait for nobody.
Ingredients
Directions
Cut and sausage into bite-size pieces; set aside.
Heat 4 tablespoons butter in skillet over medium heat; add sausage and cook until browned.
Add remaining butter and garlic and stir until butter melts.
Increase the heat to medium-high and add the chicken.
Sauté for 5 or 6 minutes, then add the mushrooms, peas, and salt.
Continue to cook and stir until the mushrooms are tender and the chicken is cooked through.
Meanwhile, fill another large pan with about 2 inches of oil.
Fry potatoes until lightly browned.
Drain potatoes on paper towels.
Add the diced potato to the chicken.
Stir well and serve immediately.
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