Chicken and Sausage Ragoût

Yield: 4 servings (serving size: 1 cup ragoût and 1/2 cup rice)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 2.3g
  • Saturated fat: 0.6g
  • Protein: 27.8g
  • Carbohydrate: 40.5g
  • Cholesterol: 59mg
  • Iron: 3.1mg
  • Sodium: 824mg
  • Calories from fat: 7%
  • Fiber: 3.4g
  • Calcium: 70mg


  • Cooking spray
  • 3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
  • 4 ounces low-fat smoked turkey sausage, thinly sliced
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 1/2 cups quartered fresh mushrooms
  • 4 garlic cloves, minced
  • 1 (14.5-ounce) can Cajun stewed tomatoes
  • 2 tablespoons dry red wine
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 2 cups hot cooked long-grain rice


  1. Coat a Dutch oven with cooking spray; place over medium-high heat. Add chicken, and cook 2 minutes, stirring frequently. Add sausage and onion; sauté 1 minute. Add bell pepper, mushrooms, and garlic; cook 4 minutes, stirring frequently. Add tomatoes and next 4 ingredients; cook 15 minutes or until bell pepper is very tender. Remove from heat, and stir in parsley and salt. Let stand, uncovered, 5 minutes before serving. Serve over rice.
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