Chicken and Andouille Sausage Ragu

August 15th, 2014

Chicken and Andouille Ragu 1


After spending a few days in a kitchen that left a lot to be desired, it is good to be home in my own efficient kitchen.  I was in the mood for a quiet afternoon of slow cooking.  I love breaking a recipe down and doing all of the prep work, so that I have my mise en place; little bowls of chopped vegetables, meat and herbs.  It is relaxing to chop meat, carrots, onions, garlic and herbs.  At least that is my take on cooking.  Some would find it a chore, but the precision of getting everything ready to cook is therapeutic to me.  It must have something to do with my need to be in control.  Once the grunt work is done, the cooking is a breeze.  Because the weather had been dreary (better now), I felt like a hearty,but not too heavy, stew.

Chicken and Andouille Ragu 2


This chicken and andouille sausage stew is not difficult.  The cooking time is not long, so it is an easy week night meal if you do a little prep ahead of time.  The original recipe came from Bon Appetit Magazine but I have adapted it to my own taste.  It was suggested that it be served with pasta, but I liked it better with a bed of rice.  Using boneless chicken thighs and flavorful andouille sausage assures a succulent kick to the chunky carrots and diced tomatoes. The Ragu even improves with a rest in the refrigerator overnight.  I will be adding this to my go-to recipes.

Chicken and Andouille Ragu 3V


Enjoy with a Rioja, Syrah or any medium-bodied red wine.


6 Boneless, skinless chicken thighs, each cut into 3 pieces longwise
1 tablespoon olive oil
4 andouille sausages or fully cooked spicy smoked sausage, cut into 1/2-inch rounds
2 large carrots, cut into 1/2-inch chunks
1 large onion, chopped
1/4 cup mixed herbs, chopped (I used rosemary, sage, parsley and thyme naturally, it was what I had.)
3 cloves garlic, minced
1 teaspoon grated lemon peel, from one whole lemon
1/8 to 1/4 teaspoon dried crushed red pepper flakes
1/2 cup dry white wine
1 (14 1/2 oz can)  fire-roasted diced tomatoes in juice
1 cup low-salt chicken broth

Heat oil in heavy large pot over medium-high heat.  Sprinkle chicken with salt and pepper.  Working in batches, saute in pot until brown, about 6 minutes per batch.  Transfer to bowl.  Add sausage to pot and saute until brown, about 5 minutes.  Using slotted spoon, transfer to bowl with chicken.  Add carrots and onions to pot and saute until onions are tender and golden, about 10 minutes.  Stir in herbs, garlic, lemon peel, and crushed red pepper; saute 2 minutes.  Add wine and boil until reduced by half, about 3 minutes.  Stir in tomatoes with juices and broth; bring to boil.  Add chicken and sausage and any accumulated juices from bowl.  Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.

Using slotted spoon, transfer chicken and sausage to bowl.  Boil liquid in pot until reduce, about 20 minutes.  Season to taste with salt and pepper.  Return chicken and sausage to pot.  Spoon ragu over rice or pasta.

Printable Recipe

8 responses to “Chicken and Andouille Sausage Ragu”

  1. Big Daddy Dave says:

    Penny, I agree with your choice of rice vs. pasta for your ragu. This is a great looking entree! Take Care, Big Daddy Dave

  2. larry says:

    It doesn’t take much time in a rental kitchen to make one
    appreciate their own. I’m a get
    everything ready first kind of person as well.
    The dish sounds delicious and your presentation has me wanting some
    right now.

  3. Sam Hoffer says:

    I have always enjoyed the prep work, chopping and cutting and such. I also find it relaxing. I know you must be glad to be back in your own kitchen. Your presentation is so pretty on the rice. We tend to eat more rice than pasta.

  4. Penny says:

    Picture perfect Penny! Your ragu sounds wonderful. I also like chopping and measuring everything in advance and I also find it therapeutic.

  5. Lemon Tart says:

    I vote for mise en place. It has helped me to not forget an important ingredient. I find it relaxing too. Love your ragu. Rice seems to go better with this dish.


  6. Cathy at Wives with Knives says:

    This looks delicious, Penny. I love meals like this that don’t require a lot of work and are delicious the second day as well. I would serve this dish on rice too.

  7. Susan says:

    I also am a proponent of having everything chopped and measured in advance – especially when we’re entertaining or have the family over and I’m so easily distracted. Last week when the family was here I wasn’t prepared in advance and left two things out of a salad!

    This recipe looks so delicious and my husband loves Andouille and Chorizo sausages. I will definitely try making this for him. I can already see another bonus of making this a day ahead and having a delicious meal prepared ahead when we have the grandboys here!

  8. Diane S. says:

    I made this for dinner tonight, and it was great! I used Spanish-style chorizo instead of the Andouille, and reduced it all down to very little liquid, but this worked very well since I wasn’t planning on serving it over pasta or rice (We are low-carbers). I served it with a Sauvignon Blanc, because I wanted something to cut the spice of the chorizo. My husband isn’t much of a carrot fan, and suggested sweet potatoes next time. Has anyone tried that? I’m sure that it would need to be added at the very end of the cooking so it wouldn’t turn to mush.

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