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1
Continuing my soul food trend, I did a little research on the internet for what to do, and pulled this out of thin air. Proportions and such aren't all that important.
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2
Cook your rice.
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3
Heat your oven to 375u00b0F/190u00b0C. Place the chicken breast in a small baking dish and add water to half the depth of the chicken (this helps preserve the moisture). Bake until almost done, then remove from the water and cut up or shred.
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4
In the meantime, place andouille in a saucepan and cover with water. Heat to almost a boil, reduce heat to medium and allow to simmer for about 10 minutes, turning in the water about 7 minutes in. Remove from water, but don't throw out the water. Slice the sausages about a quarter inch/1 cm thick.
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5
Put two or four tablespoons of butter in a skillet and melt it on medium heat. Add the andouille and the chicken to the butter, add around 1/8 cup (25 cc) of the andouille boil water, and mix. Cover and stir once in a while. After about five minutes, use a slotted spoon to remove the sausage and the chicken from the pan; set these aside. Add a little more boil water from the andouille, and whisk in cajun seasoning to your taste and some flour. The mixture will start to thicken up. If it gets too thick, add more boil water. Let it simmer for a couple minutes, then add in the chicken and sausage and stir to coat.
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6
Scoop the gravy over some rice and enjoy.
