Cajun Chicken Ragout

Cook and stir bacon in a skillet over medium heat until crisp about 10 minutes. Transfer bacon to a bowl with a slotted spoon reserving 2 tablespoons bacon fat in the pan.

Return skillet to medium heat; cook and stir onion celery and a pinch of salt until onion begins to soften about 5 minutes. Add green bell pepper red bell pepper and garlic; cook stirring frequently until bell peppers are soft about 5 minutes.

Pour vegetable oil into the onion mixture sprinkle in flour and cook until flour is browned and mixture thickens about 5 minutes. Add 1 teaspoon black pepper paprika oregano and cayenne pepper and stir to combine.

Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir scraping any browned bits off the bottom of the pan until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly about 10 minutes.

Reduce heat to low. Add andouille sausage chicken and reserved bacon. Cook until heated hot.

Remove from heat stir in green onions and season with salt and black pepper to taste.