mytopleft

Friday, April 24, 2015

Yeah, we still do food porn here

It would appear that I am going to cater the rehearsal dinner for Cpl. Wolves' wedding. Someone, somewhere decided the the food theme would be Cajun. In that vein, I recently prepared a chicken andouille dish that turned out nicely. Best part? It is done in the crock pot, which is mondo convenient.

You start with 1-1/2 pounds of boneless chicken thighs, cut into chunks, 12-16 ounces of andouille sausage, cut into 1-inch chunks, 1 chopped onion, 3/4 cup of chicken broth, a 14-.5 oz. can of diced tomatoes, a 6-oz. can of tomato paste, a chopped green bell pepper, some kind of Creole seasoning (I use Tony Chachere) to taste, about a tablespoon, and salt and pepper, also to taste:


OK, so first, cut up the chicken and sausage:


Chop that onion:


You should also chop that bell pepper, although apparently I forgot to take a picture of that. Do it anyway. Toss the cut-up meat into the crock pot:


Add the onions and peppers, the tomatoes, the tomato paste and the seasonings:


Mix it up right, people:


 Cook it on low for 6-8 hours. You serve it over rice. Mrs. Wolves did not take a picture of the finished product for me (I was at work), but it looks like this when done:


Just imagine it over rice. Tastes real good. Bon appetit, y'all.

1 comment:

Cat said...

Tried it yesterday--added a little chopped celery and a couple of shakes of tobasco. Served it over brown rice. Very easy and real tasty. Thanks for the recipe. You rescued the human members of the "Cat house" from another pasta Sunday.