Spicy Chicken and Andouille Casserole

This is really hearty, warm family dinner dish that I made for a recent dinner. It has great heat, though if you have kids and they're not keen on spicy foods you will want to tone down the seasoning. Don't fuss or overcrowd the pan when you're cooking the chicken; let it get nice and brown.

The assorted spices are good to mix up and store, and you can alter the quantities. I use this sort of mix, give or take with what I have around, to season chicken whether it's in a casserole or being fried (blame it on the LaGasse influence). What I mean is, if you don't have garlic salt don't worry about it. If, however, you don't have cayenne, salt or pepper, get to the store!

Spicy Chicken and Andouille Casserole
(serves 6-8)

1/4 c (round) flour
2 lbs chicken, pieces about 1.5"
1 c dry bread crumbs
1/2 c Parmesan, grated
2 tbs butter, melted
few glugs of vegetable oil
6 oz andouille, sliced 1/2" thick
1 small yellow onion, chopped (1 c)
1 large clove garlic, minced (1 tbs)
1/4 tsp cayenne
5 oz mushrooms, stems trimmed and cleaned (I used Cremini, don't use button or Portobello)
Can of artichoke hearts, sliced 1/2" thick
1 1/2 c chicken stock
1/2 c heavy cream
3 tbs green onions
small bunch of parsley, chopped (round tbs)
1 small bunch of tarragon, minced (about a rounded 1 tsp)
batch of assorted spices (1 tbs paprika, 1 tbs salt, 1 tbs garlic powder, 1/2 tbs black pepper, 1/2 tbs cayenne, 1/2 tbs oregano, 1/2 tbs thyme)
large slices of toasted bread


Preheat the oven to 350 and set a Dutch oven over medium heat

1) Mix 1-2 tsp of the spice mix with the flour and toss the chicken in it, shaking off the excess

2) Warm the oil in the Dutch oven and cook the chicken in batches, removing to a plate when done.

3) While the chicken cooks, combine the breadcrumbs, 2 tbs of the mixed spices, Parmesan and butter.

4) Once the chicken is done, add the sausage to the pot. When it's just starting to brown add the onions, garlic, mushrooms, leftover flour mix and the cayenne cooking until soft.

5) Return the chicken to the pot with the artichokes, stock, cream, green onions, parsley and the tarragon. Bring to a boil.

6) Sprinkle the bread mixture on top and pop it all in the oven, uncovered, for 25 minutes. Serve with the toasted bread, or even rice.