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A bayou in Louisiana where bayou Cajun chili is inspired from.

Bayou Cajun Chili

Bringing Heat, History and Louisiana Flavor to Every Bowl

Authentic Bayou Cajun Chili: A Flavor Worth Waiting For

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil (or bacon grease if available)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 pound ground beef (or chuck roast cut into small cubes)
  • 4 cups beef broth
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper (reduce for milder heat)
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce

    • Instructions

    1. Make the Roux

    1. Heat the flour and oil together in a heavy cast-iron pot over medium heat.
    2. Stir continuously with a wooden spoon.
    3. Watch closely as the mixture darkens from beige to caramel, then chocolate brown.
    4. When it reaches the shade of dark chocolate and smells toasted, remove it from the heat briefly to keep it from burning.

    2. Build Flavor Base

    1. Add the onion, bell pepper, and celery directly into the hot roux.
    2. Cook until the vegetables soften and release their aroma.
    3. Stir in the garlic and cook for one more minute.

    3. Brown the Meats

    1. In a separate pan, brown the andouille sausage and ground beef.
    2. Drain excess grease, then add both meats to the roux and vegetable mixture.
    3. Stir well to coat everything in the roux.

    4. Add Spices and Liquid

    1. Sprinkle in paprika, cayenne, thyme, salt, and black pepper.
    2. Mix until the spices cling to the meat and vegetables.
    3. Pour in the beef broth and Worcestershire sauce.
    4. Add the bay leaves and bring the pot to a simmer.

    5. Slow Simmer

    1. Reduce the heat to low.
    2. Cover and simmer for at least one hour, stirring occasionally.
    3. The longer it cooks, the richer and rounder the flavor becomes.

    What's New & Exciting!

    A warm dinner of cajun chili topped with cheese
    A warm bowl of cajun chili with some bread and sour cream
    A small meal of slow-cooked cajun chili simmering with beans and spices.

    My Favorite Picnic Spot

    My favorite picnic spot is City Park in New Orleans, tucked under the big live oak trees near Big Lake. I like to pack a simple lunch, spread a blanket under the shade, and watch the paddle boats drift by. To get there, search “New Orleans City Park” in Google Maps, then follow the directions to the Big Lake area near the museum and sculpture garden entrance. Parking is easy and the paths are flat, which makes it a relaxed place to spend an afternoon.

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