CAJUN SMOTHERED CHICKEN AND TASSO

Prep time 
20 mins 

Cook time 
1 hour 

Total time 
1 hour 20 mins 

Tender chicken thighs slow-cooked in a rich, smoky gravy with Cajun tasso (cured pork), onions, and bell peppers. This dish is full of bold Louisiana flavor and best served over white rice. 

Recipe by: George Graham 
Serves: 6 

Ingredients 

• 6 bone-in chicken thighs (skin on) 
• 6 ounces tasso ham (or smoked sausage), diced 
• 2 tablespoons vegetable oil 
• 1/4 cup all-purpose flour 
• 1 large onion, diced 
• 1/2 cup diced celery 
• 1/2 cup diced green bell pepper 
• 3 cloves garlic, minced 
• 1 teaspoon Cajun seasoning 
• 1/2 teaspoon smoked paprika 
• 1/4 teaspoon cayenne pepper (optional) 
• 2 cups chicken stock 
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper 
• 2 tablespoons fresh parsley, chopped 
• Cooked white rice, for serving 

Instructions 

1. Brown the chicken: 
   Heat oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on both sides, about 3–4 minutes per side. Remove and set aside. 
2. Make the roux: 
   In the same pot, add flour to the remaining oil and drippings. Stir constantly until the roux turns medium brown, about 8–10 minutes. 
3. Add vegetables: 
   Stir in onion, celery, and bell pepper. Cook until softened, about 5 minutes. Add garlic and cook another minute. 
4. Build the flavor: 
   Stir in tasso, Cajun seasoning, smoked paprika, and cayenne. Cook 2 minutes to blend the flavors. 
5. Add liquid: 
   Slowly pour in chicken stock, stirring constantly. Add the browned chicken back to the pot, cover, and simmer over low heat for 45 minutes until chicken is tender and the gravy is thickened. 
6. Finish and serve: 
   Stir in fresh parsley before serving. Spoon over hot white rice. 

Notes 

• Tasso adds smoky flavor — if unavailable, substitute with smoked sausage or bacon. 
• The gravy should be thick and rich; simmer uncovered at the end if it’s too thin. 
• This dish pairs perfectly with cornbread or buttered green beans.