Cajun Chicken Stroganoff

Cajun Chicken Stroganoff

Cajun Chicken Stroganoff

This is my son Alec’s favorite dish. If you don’t like spicy, you can use mild Italian sausage and cut down on the cayenne pepper.
Cook Time 30 minutes
Course Main Course
Servings 4 servings


  • 1/2 pound dry wide egg noodles
  • 1/2 pound hot Italian sausage sliced
  • 1/2 pound mushroom sliced
  • 1 1/2 pound chicken breast cut into 1" pieces
  • 1/2 teaspoon each - paprika, black pepper, salt, dried basil, dried thyme, dried oregano
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 2 teaspoons garlic minced
  • 1/2 cup dry sherry
  • 3/4 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • 3 sliced scallions


  • Bring a large pot of salted water to a boil for the noodles. Cook noodles according to package directions; drain and set aside.
  • Sauté sausage and mushrooms in 2 Tb oil in a large sauté pan over medium-high heat until browned, about 5 minutes. Transfer to a bowl; set aside.
  • Combine chicken with seasonings, tossing to coat, then dust with flour. Sauté chicken in same sauté pan in 2 Tb oil over medium-high heat until nearly cooked through, about 5 minutes. Push chicken to one side of pan. Add tomato paste and garlic; sauté for 1 minute.
  • Deglaze with sherry, simmer until nearly evaporated, then add broth, Worcestershire, and reserved sausage-mushroom mixture. Bring to a simmer and reduce by half, about 5 minutes.
  • Off heat, stir in sour cream. Serve stroganoff over prepared egg noodles and garnish with scallions.


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