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Cajun Chicken Ragu

Wait, wat??  Hey, I didn't name it; Chef John did.  
 
Has poached, shredded chicken breast, andoille sausage, and bacon.  I deviated from the recipe just a bit; used thighs instead of breasts, and grilled/smoked rather than poached, and while the grill was lit, why not blacken the bell peppers a bit too?  I also didn't use quite as much bacon, as I ran out.  
 

 
Peppers were done before the cheekun, which was timed great as I was also cooking the roux/Trinity mixture:
 

 
Everybody in the pool!  I had to swap in my largest DO, my largest skillet didn't look like it'd hold everything (already had the fond formed/mixed in though, so that was okay).  
 

 
Ladled onto rice and sprinkled with thin scallions, for the Money Shot:
 

 
This was great, will definitely be making it again.  Thanks for looking!  
 



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Introvert Engineers - Social Distancing before it was cool.  
Ogden, Utard.  

Comments

  • SciAggieSciAggie Posts: 5,456
    Looks delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • well done, my friend!  That right there looks like the real deal.  I can smell it from here.  Ca best bon oui
    The problem with a problem is that you don't know it's a problem until it's a problem.
  • smokingalsmokingal Posts: 1,025
    Looks like some tasty cold weather eats to me.  Nice work.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • Photo EggPhoto Egg Posts: 10,268
    looks fantastic!
    Thank you,
    Darian

    Galveston Texas
  • nolaeggheadnolaegghead Posts: 33,379
    Looks great, man!
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • bucky925bucky925 Posts: 1,828
    @Botch Thanks for posting this!  I had chicken breast left from grilling I was going to make chicken salad out of until I read your post and I knew I had to give it a try.  I didn't have sausage so I subbed shrimp.  Thanks again. 
    I'm on my second plate.

    Be careful when following the masses. Sometimes the M is silent.

  • Outstanding. I want this for thanksgiving with the leftover turkey. 

    John - SLC, UT

    Several eggs ..

  • Yes sir!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • BotchBotch Posts: 9,965
    bucky925 said:
    @Botch Thanks for posting this!  I had chicken breast left from grilling I was going to make chicken salad out of until I read your post and I knew I had to give it a try.  I didn't have sausage so I subbed shrimp.  Thanks again. 
     
    I'm on my second plate.
    That's cool, Bucky; I was actually thinking about how good shrimp, or crawdads, would be in this dish.  
    (it's pretty good the second day, too)
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • calikingcaliking Posts: 14,262
    Nice!

    Your shrimp version looks darn tasty too, @bucky925

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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