I rarely post a recipe
without making it at least twice (oftentimes more than that even) and
this simple and super yummy Cajun stroganoff is no exception. I’ve
made it five or six times over the past month or so: serving it to
company, taking it into a friend with a new baby, and just a couple
of times for our own weeknight family dinner pleasure.
Because it’s
really, really delicious and I learned quickly that no one complained
(I even got a Toyota jump from my 11-year old) when I announced it
was Cajun chicken stroganoff again for the win.
Since I usually keep
most, if not all, of these ingredients on hand (I left the mushrooms
out once when I didn’t have them and still delish), it makes
for a no-fuss dinner solution that keeps me happy. And you know what
they say: if momma ain’t happy…
Let’s talk
chicken sausage for a minute, shall we? I’m referring to the
pre-cooked, non-crumbling variety of chicken sausage. I’ve seen
chicken (or turkey) sausage in the U-shape links that would work
here.
I generally pick up a
package of the Aidell’s
brand (no affiliation) at Costco (I’m partial to
the pineapple and bacon) and keep it in my freezer.
My aunt clued me into a
tasty last-minute dinner using this type of chicken sausage and it’s
saved our bacon a time or two already:
In a large skillet, I
drizzle in a little olive oil and then toss in the sliced sausage,
cubed potatoes (Yukon or red), chopped cabbage and a healthy dose of
salt and pepper. Cook it up until everything is nicely golden and
tender (put the lid on and let it steam a bit, too) and dish it up.
Totally old-fashioned and homey but very tasty (my kids drizzle it
with ketchup, of course).
Back to the recipe at
hand; this stroganoff is fabulous. The flavors are simple but perfect
with the tender chicken and sausage, and FYI: the creamy sauce is
drinkable. We love this over hot, cooked egg noodles (be a rock star
and make
your own? maybe?) but you could also serve it over
rice or quinoa or whatever your little heart desires.
Hallelujah for yummy,
easy dinners! Hal-le-lu-jah.
Cajun Chicken Stroganoff Yield: Serves 6
It's important to
remove the skillet or pot from the heat before stirring in the sour
cream at the end so it doesn't curdle or create lumps. The sauce will
thicken slightly if not served right away but if you want it even
thicker, consider upping the flour by a tablespoon or so.
If you can't find
chicken sausage (I usually buy the Aidell's pineapple/bacon sausage
at Costco), you can use kielbasa or other type of precooked sausage
that you slice into rounds (not the crumbling Italian-type sausage).
Chopped green onions or fresh parsley for garnish, optional
Hot, cooked egg noodles or rice or quinoa for serving
Directions
In a medium bowl, toss the chicken
with the paprika, pepper, salt, basil, thyme and oregano. Let sit
while cooking the sausage and mushrooms.
In a large, 12-inch nonstick
skillet, heat 1 teaspoon of the oil over medium heat. Add the
sausage and mushrooms and sauté until golden brown, 5-7
minutes. Remove to a plate.
Heat the remaining 1 teaspoon oil
in the same skillet over medium-high heat and add the
chicken/seasonings mixture in a single layer. Let the chicken brown
nicely on all sides (don't let it cook through). Push the chicken to
the edges of the skillet and add the tomato paste and garlic powder
to the center. Cook while mashing and pressing the tomato paste and
garlic mixture into the hot skillet for 30 seconds or so before
stirring it into the chicken.
In a liquid measure cup (or in a
blender) combine the flour and chicken broth until smooth.
Slowly pour in 1/2 cup of the
broth, stirring quickly and thoroughly. After the mixture thickens a
bit, continue adding the broth slowly, stirring or whisking quickly
to incorporate the broth throughout the chicken. Stir in the
Worcestershire sauce and bring the mixture to a simmer. Cook for 5-6
minutes until the chicken is cooked through and the sauce is bubbly
and thickened. Add the mushrooms and sausage back to the skillet and
heat through. Season to taste with salt and pepper.
Off the heat, stir in the sour
cream. Serve over hot, cooked egg noodles, rice or quinoa. Garnish
with fresh parsley or green onions, if desired.
Recipe Source: adapted from Cuisine
At Home Weeknight Menus (adapted the ingredients to feed 6 instead of 4, altered the cooking method to simplify a bit)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.