Cajun Chicken Ragout

Ingredients

• slice sbacon, cut into 1/4-inch piece s
• large onion, diced
• ribs celery, diced
• pinch salt
• green bell pepper, diced
• red bell pepper, diced
• clove sgarlic, minced
• tablespoon vegetable oil
• 1/3 cup all-purpose flour
• teaspoon freshly ground black pepper
• teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, or to taste
• cup scold chicken broth, divided
• teaspoon Worcestershire sauce
• cup sshredded cooked chicken breast
• ounce sandouille sausage, slice d
• 1/4 cup finely chopped green onions (white and light green parts)
• tablespoon sfinely chopped green onions (white and light green parts)
• salt and freshly ground black pepper to taste

Instructions

1. Cook and stir bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl using a slotted spoon, reserving 2 tablespoons bacon fat in the skillet.
2. Return the skillet to medium heat; cook and stir onion, celery, and a pinch of salt in bacon fat until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
3. Pour vegetable oil into onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper; stir to combine.
4. Pour 1/4 cup chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Pour in remaining 2 3/4 cups broth and Worcestershire sauce. Increase heat to medium high and simmer until sauce is thick and reduced slightly, about 10 minutes.
5. Reduce heat to low. Add chicken, andouille sausage, and bacon. Cook until heated through. Remove from heat, stir in 1/4 cup plus 2 tablespoons green onions, and season with salt and black pepper.