Photo: Chicken-Andouille Casserole Recipe
Ingredients
- 1/4 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 1/2 dry bread crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon melted butter
- 3 tablespoons vegetable oil
- 6 ounces andouille sausage, chopped
- 1 cup chopped yellow onions
- 1 tablespoon minced garlic
- 1/4 teaspoon cayenne
- 4 ounces mushrooms, stems trimmed, wiped clean, and sliced
- 6 boiled artichoke hearts, sliced 1/2-inch thick
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 3 tablespoons chopped green onions
- 1 tablespoon minced fresh parsley leaves
- 1 teaspoon minced fresh tarragon leaves
- Toasted sliced French bread, accompaniment
Directions
Preheat the oven to 350 degrees F.
In a heavy plastic bag, combine the flour and 1 1/2 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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By crystalh19
on April 05, 2013
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Fantastic ! I had some modifications after reading other reviews. I did use the Panko increased to 1 C. And 1/2 cup of the parmesan fot the topping. I used 12 oz total Andouille. Canned Artichoke hearts worked great. I did not use the Tarragon because I don't know if I like Tarragon. I made a cajun rice dish to serve it over. I had RAVE reviews from our guests. Everybody had seconds. Thanks Emeril for another GREAT one !!
By Elizabeth Carmi...
Newport Coast, CA
on February 04, 2013
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While this casserole was a bit different, the chicken and andouille sold it initially because my husband loves anything slightly resounding from Louisiana. This recipe was a huge surprise hit- my husband loved it. I agree with the previous reviewers that the bread crumbs did not add anything in the end. In fact, it made the top texture a bit grainy and unappetizing. I actually just mixed it up afterwards to try and hide the breadcrumbs. It really didn't matter, because the flavor spoke for itself. It was delicious (what little I got to eat of it since my husband ate most of it. Thanks Emeril. Another hit.
By ladybugcec
on January 08, 2013
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This is one of the best recipes I have ever tried. Honestly everyone I have made it for devours it. Similarly to a previous post, I do not really love artichokes so I just omitted them. You honestly do not even notice, it isn't like the casserole is not full enough without them. Also, one time I used pork instead of chicken and the pork turned out so tender you could cut it with a spoon. I also couldn't find andouille once so I used a combination of jalapeno smokies and italian sausages and they were great. If you have not tried this recipe yet you have to at least once. Truly fab.
Read all 67 reviews