CHICKEN-ANDOUILLE CASSEROLE

Fat Tuesday....Mardi Gras....it's all about a party. After trying to decided which recipe I wanted to make I settled on this one. I now have a float-load of Cajun/Creole recipes I can't wait to try.

This recipe is from Emeril Lagasse, I changed it a little. It was really good but the interesting thing is that both Ron and I thought it was better the day after. The flavors really developed overnight.

I served it with a Cajun Caesar salad and some brown rice.

                                                     CHICKEN-ANDOUILLE CASSEROLE

1/4 cup all purpose flour
1 TBSP. Emeril's Essence
2-21/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 TBSP. melted butter and 1 tsp. olive oil
3 TBSP. vegetable oil
6 ounces andouille sausage, chopped (I found a chicken sausage that worked but pork would be the real deal)
1 cup chopped yellow onion
1 TBSP. minced garlic
1/4 tsp. cayenne pepper
4 ounces mushrooms, stems trimmed, wiped clean, and sliced
6 boiled artichokes hearts, sliced 1/2 inch thick (I used one can artichoke hearts)
1 1/2 cups chicken stock
1/2 cup heavy cream
3 TBSP. chopped green onions
1 TBSP. minced fresh parsley leaves
1 tsp. minced fresh tarragon leaves

Pre-heat the oven to 350~

In a heavy plastic bag, combine the flour and 1 1/2 tsp. of the Essence. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour.

In a small bowl, combine the breadcrumbs, remaining Essence, cheese, and butter and set aside.

In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to plate.

Add the sausage and cook, stirring, over medium high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3-4 minutes. Add the reserved flour and cook, stirring, for 1-2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon. Stir and bring to a boil. Transfer to a casserole dish and spread the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust, about 25 minutes.