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Cajun Chicken Marsala

1 link andouille
1 tiny drizzle olive oil
8 oz package sliced mushrooms
1/2 cup Marsala cooking wine
1 cup chicken stock (homemade preferably, but canned broth is okay)
2 tbs butter (optional)
2 cooked chicken breasts, shredded
1 can sliced carrots, drained (optional)
cajun seasoning to taste
Parsley to garnish

Slice andouille into small pieces and render over medium-high heat with a tiny bit of olive oil. Cook for a few minutes to extract the fat. Toss in sliced mushrooms and cook until their liquid evaporates, about 4-5 minutes. Push sausage and mushrooms to one side of the pan and add marsala wine to deglaze the pan. Make sure to scrape up any brown bits from the bottom of the skillet. Let bubble for a minute or two to cook off the alcohol, then add chicken stock. Stir to incorporate. When it gets to bubbling, add butter.
Then add in cooked chicken and carrots. Season well with cajun seasoning and stir together until warmed through. Garnish with parsley.
Serve over penne pasta or cooked rice.

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