Big Easy Chicken Stroganoff with a BIG Twist

Andy Anderson !

By
@ThePretentiousWichitaChef

Okay, don’t ask why I called it, Big Easy. In my defense, it does have Cajun spices.

With that said, I made about five versions of this before finally committing to this particular version. And my final solution might surprise you.

Since chicken cooks fast, it’s a quick dish to prepare. In addition, I choose to use long-grain white rice as opposed to the more “traditional” flat egg noodles. I think the rice gives the chicken a chance to stand out… get up and crow, so to speak.

So, you ready… Let’s get into the kitchen.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

4 Tbsp
grapeseed oil
8 oz
sausage (more on this later)
8 oz
mushrooms, white button, cleaned with stems removed
1 1/2 lb
boneless/skinless chicken breasts, about two medium sized

CHICKEN SPICES

3 tsp
cajun spice mix (like tony chachere's)
1 tsp
fresh oregano leaves, chopped
1 tsp
fresh thyme, chopped
1/4 tsp
garlic powder

ADDITIONAL INGREDIENTS

2 Tbsp
flour, all purpose variety
2 Tbsp
tomato paste
1 tsp
fresh garlic, minced
1/2 c
dry sherry
3/4 c
chicken stock
1 Tbsp
worcestershire
1/2 c
sour cream (optional) see step 30
1/5 c
long-grained white rice

Step-By-Step

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1Gather your ingredients

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2Chef’s Note: This dish comes together quickly so, have everything on hand and prepped.

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3Cook the rice according to package direction; however, use about 1/4 of a cup less water.

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4When it finishes cooking, remove from heat, leave covered, and reserve.

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5Chef’s Tip: White rice calls for 2 cups of water for every cup of rice. One-and-a-half cups of white rice would normally require 3 cups of water. If you cut that back by a quarter cup, the rice will have a bit more bite to it. For this recipe that’s a good thing.

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6Cut the cleaned/stemmed mushrooms into quarters.

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7Cut the sausage into 1/2-inch slices. On the bias.

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8Chef’s Note: About the sausage. Many similar recipes call for kielbasa; however, I found that using one of three sausages really makes this dish kick.

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9For a Cajun taste with a touch of Thai, add SAI UA: A type of sausage from Chiang Mai that is highly regarded in the best of Thailand. It is a slightly spicy grilled pork sausage containing red curry spices and fresh herbs. The taste of finely shredded kaffir lime leaves, coriander leaves and lemon grass permeates the sausage. It has a wonderful spicy taste, but it’s difficult to find (this would be my first choice).

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10For a more Cajun taste, add ANDOUILLE: A spicy smoked Cajun sausage that's used in jambalaya and gumbo. Don't confuse it with the milder French Andouille sausage.

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11For a Cajun taste with a hint of Italy, add ITALIAN SAUSAGE: A pork sausage that's often added to pasta sauces. For this recipe I would use mild or hot sausage.

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12Cut the chicken into 1/2-inch cubes.

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13Combine the seasonings together in a bowl

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14Thoroughly toss with the chicken pieces in the seasoning, and reserve.

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15Add two tablespoons of the grapeseed oil to a sauté pan, over medium high heat.

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16Add the mushrooms and sliced sausage.

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17Chef’s Tip: Add just a pinch of salt to get the process started.

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18Sauté until the sausages are thoroughly cooked, and the mushrooms begin to brown.

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19Chef's Note:Transfer the mushroom/sausage mixture to a bowl and reserve. Leave the sauté pan on the heat.

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20Before adding the reserved chicken to the sauté pan, dust with the flour.

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21Add the remaining two tablespoons of grapeseed oil to the pan, and then add the chicken.

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22Chef's Tip: Sauté the chicken until it is almost, but not quite, cooked through, about 5 minutes. If it's just a bit pink... that's okay.

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23Make a hole in the middle of the pan, by pushing the chicken to the sides.

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24Add the tomato paste and the garlic, and sauté until fragrant, about 1 minute.

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25Add the sherry to deglaze the pan.

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26Chef’s Tip: Use a wooden spoon to scrape up those wonderful brown bits (fonds), and dissolve them into the sherry.

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27When the sherry is almost evaporated, add the broth, Worcestershire, and the reserved mushroom/sausage mixture.

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28Bring to a simmer, and allow it to reduce by half, about 8 to 10 minutes.

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29Remove from the heat, and let rest for 5 minutes.

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30Chef’s Note: At this point you are supposed to stir in the sour cream. I tried this recipe five times, and every time, something just didn’t seem right. Then, on the fifth try, I left out the sour cream, and just served it on rice. It was wonderful. Use the sour cream if you choose; however, I think that it is spot on without the added sour cream.

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31Whichever way you choose, serve over the rice. Enjoy.

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32Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Dietary Needs: Dairy Free, Soy Free
Other Tag: Quick & Easy