ZIPPY CAJUN SHEPHERD PIE

Chicken Seasoning Blend

Ingredients Weight Measure
Salt 1 tsp.
White pepper, ground 1/4 tsp.
Cayenne pepper, ground 1/4 tsp.
Black pepper, ground 2 tsp.
Paprika 2 tsp.
Rosemary, dried 2 tsp.
Garlic, powder 2 tsp.

Sauce Seasoning Blend

Ingredients Weight Measure
Salt 1 tsp.
White pepper, ground 1/4 tsp.
Cayenne pepper, ground 1/4 tsp.
Black pepper, ground 1 tsp.
Thyme 4 tsp.
Basil 2 tsp.
Bay leaf 2 ea.

Filling

Ingredients Weight Measure
Chicken, fryer, whole, cut in pieces 2 ea.
All-purpose flour 2 cups
Olive oil 1/2 cup
Butter, divided 1 cup
Onions, large, finely chopped, divided 2 ea.
Green bell peppers, finely chopped, divided 3 ea.
Celery, stalks, finely chopped, divided 6 ea.
Garlic, minced 2 tsp.
TABASCO® brand Original Red Sauce 2 tsp.
Andouille sausage 2 lbs.
Brown, chicken or duck stock 8 cups

Potatoes

Ingredients Weight Measure
Potatoes, peeled 10 ea.
Butter 1/2 cup
Heavy cream 1/2 cup
Eggs, large 2 ea.
Salt and pepper to taste

Topping

Ingredients Weight Measure
White breadcrumbs 1 cup
Butter 4 Tbsp.
TABASCO® brand Original Red Sauce 2 tsp.

Method

  1. To prepare Chicken Seasoning Blend, combine all ingredients.
  2. To prepare Sauce Seasoning Blend, combine all ingredients.
  3. To prepare Filling, sprinkle chicken with Chicken Seasoning Blend. Pour remaining blend into flour and lightly coat chicken with the seasoned flour.
  4. Heat oil in skillet and pan fry chicken to light brown. Remove and set aside.
  5. To prepare roux, pour flour into hot oil, add 1/2 cup butter and cook to peanut butter color. Add 1/2 each of the chopped onions, bell peppers and celery. Set aside.
  6. In another pan, put remaining butter, onions, peppers and celery and cook until tender. Add Sauce Seasoning Blend, garlic and TABASCO® Sauce. Add andouille sausage and cook 2-3 minutes.
  7. Place chicken and stock in pan. Cook for 20 minutes, remove chicken, discard skin and bones and return chicken to pan.
  8. Stir in roux until sauce is thick and smooth. Pour into casserole dish or 8 oz. individual ramekins and set aside.
  9. To prepare Potatoes, boil potatoes in water until soft enough to mash. Drain water and mash potatoes with butter, heavy cream and eggs. Season to taste and place in a piping bag.
  10. To prepare the Topping, mix breadcrumbs, butter and TABASCO® Sauce.
  11. Pipe potatoes over casserole. Top with topping mix and bake in 350°F oven for 30 minutes or until golden brown.

Yield: 6-8 servings