This Cajun Chinese fusion is everything marvelous about gumbo, but more fitting for summer nights. Don’t get me wrong, I could have gumbo 365 days a year; although soul warming “soups” are ideal for the cold months. I will be looking into creating a cajun version of “Yum Yum” sauce in the future for this recipe, including some Tabasco.
- 6 Tbsp. olive oil, divided
- 14 oz. andouille sausage, chopped
- 2 lbs. (6 count) chicken thighs
- Tony Chachere’s Creole style chicken marinade
- 2 lbs. cooked whole crawfish, tail meat removed (only yields about 1 c. of actual meat)
- Tony Chachere’s Creole seasoning
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 3 stalks of celery, chopped
- 6 green onions, for topping
- 6 eggs
- 2 Tbsp. olive oil
- 1/2 c. onion, chopped
- 1 1/2 tsp. ground turmeric
- 1 tsp. garlic powder
- 1 tsp. Nature’s Seasoning
- 2 c. long grain white rice
- 3 c. chicken broth
- Marinate the chicken thighs for at least 30 minutes and then bake in a small covered glass casserole dish at 400* for 20 minutes on each side. Once cooked through, shred.
- For the rice: Heat olive oil in a saucepan over medium heat. Add in onions, turmeric, garlic powder, and Natures’ Seasoning and sauté until onions are tender. Add rice and stir to coat. Add chicken broth then turn heat up to bring to boil. Place a lid on top, turn heat down to low and simmer for 15 minutes. Remove pan from heat then let sit for 10 minutes with the lid on.
- Heat 1 tablespoon of oil in a wok over medium-high heat, then add sausage and sauté until browned. Remove and set aside in a small bowl. Heat another 1 tablespoon of oil in the wok and the veggies: bell pepper, onion, celery. Season with creole seasoning and sauté until tender.
- Push veggies to the side of the wok and add seasoned eggs into the center. Once eggs are scrambled and slightly undercooked add everything back into the wok: chicken, sausage, crawfish, rice. Mix thoroughly before adding more creole seasoning to your liking.
Yields 8 servings.
Eat, Bork, and Be Merry!