Chicken, Corn & Sausage Bisque

chickenCornBisqueEver since I tried the chicken, corn & sausage bisque from the Rajun Cajun food truck I’ve been obsessed with it. I didn’t want to search for the truck every time I had a craving for this cajun style corn chowder so I had to figure it out for myself.

I searched through many recipes looking for a ‘copy cat’ of this one but it seems they keep it a pretty good secret. Finally after several trial runs and taste testing of the original I found something me and my family enjoy. This has the right amount of heat and you can ramp it up even more if you like that ‘burn the mouth’ feeling when eating.

Nothing is going to compare against the original though. I will stop by if I see the food truck in my area and have enough to get it.

Ingredients

1 lb chicken

1 lb Cajun andouille sausage, diced

2 T chicken bullion

2 cans corn

1 C long grain rice

1 C half and half

½ C Evaporated milk

3 T cornstarch

1 Tbs butter

1 small onion chopped

1 C Red Bell peppers, diced

2 C frozen broccoli

3 T minced garlic

2 Bay leaves

White pepper

Cajun Seasoning

Cyan Pepper

Salt & black pepper

Instructions

  1. In a pot of water over medium heat boil your chicken, bullion, and bay leaves for 20 minutes until chicken is cooked through
  2. OPTIONAL: turn off heat & let cool. Refrigerate overnight. Then spoon the fat off the top.
  3. Remove the chicken and cut into 1 inch pieces and set aside. Save broth, do not discard. Remove bay leaves.
  4. In a separate large pot heat up butter until melted. Add chopped onions and cook until transparent.
  5. Scoop out 2 cups of broth and add to the butter and onion mixture. Add garlic Cajun seasoning, Cyan pepper & white pepper & sausage. Bring to boil for 10 minutes.
  6. In a separate bowl combine evaporated milk and cornstarch and set aside.
  7. Wash rice and put into a small saucepan with 1 ½ c water. Cook on medium heat (stir minimum) until the water is gone and rice is fully cooked through. Set aside.
  8. To your pot add your 2 cans of corn (save liquid from corn in case bisque is too thick) and bell peppers, stir in your evaporated milk & cornstarch mixture to your soup slowly then reduce heat.
  9. Add your half & half and stir to combine. Let simmer for 5 minutes. Taste and season additionally with salt & pepper, cyan & Cajun seasoning according to your taste. If soup thickens too much, add reserved liquid from corn until desired thickness.
  10. Add frozen broccoli and rice and stir. Let simmer until broccoli is warmed through or for about 5 min. stirring occasionally so the rice doesn’t sit on the bottom.
  11. Remove from heat and serve hot making sure to mix everything together before spooning out into bowls so there can be equal servings of rice.
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About eMarie

A typical stay@home mom who works with things around the house.
This entry was posted in Comfort Food, Ethnic, Sides/Salads/Soups and tagged , , , , , , . Bookmark the permalink.

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