Ragin ' Cajun Recipe

Brown sausage and beef

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add the Italian sausage (crumble with a spoon) and ground beef. Cook, stirring and breaking up large pieces, until both are browned and mostly cooked through, about 6–8 minutes. Use a slotted spoon to transfer most of the cooked meat to a bowl, leaving about 1 tablespoon of rendered fat in the pan. Reserve the bowl of meat.

Add the sliced pepperoni to the hot pan with the reserved fat and cook 1–2 minutes until it begins to crisp and release oil. Remove and add to the bowl with the other meats. Pour off all but about 1 tablespoon fat from the pan if there's excess.

Reduce heat to medium. Add the diced onion, bell pepper, and celery to the skillet. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add 2 tablespoons butter to the pan with the softened vegetables and melt. Stir in 2 tablespoons flour and cook, stirring, 1–2 minutes to form a blond roux (do not brown too much).

Gradually whisk in 1 cup chicken broth until smooth, scraping any browned bits from the pan. Bring to a gentle simmer to thicken slightly, about 2 minutes.

Reduce heat to low and whisk in 1 cup heavy cream and 1/2 cup whole milk. Add Cajun seasoning, smoked paprika, dried oregano, cayenne, black pepper, and kosher salt. Simmer gently, stirring occasionally, until the sauce is thick enough to coat a spoon, about 4–6 minutes. Taste and adjust seasoning — add more cayenne for heat or more salt if needed.

Stir in 1/2 cup grated Parmesan cheese until melted and incorporated, then add 1 teaspoon lemon juice to brighten the cream sauce.

Return the cooked meats (sausage, ground beef, and pepperoni) to the skillet with the cream sauce. Stir thoroughly to coat meats and warm through, simmering 2–3 minutes so flavors meld.

If the sauce is too thick, thin with up to 1/4 cup additional chicken broth or milk until desired consistency. Adjust salt and Cajun seasoning to taste.

Turn off heat and stir in chopped fresh parsley. Serve immediately over cooked pasta or rice (about 4 cups cooked) or spoon into rolls for a sandwich-style serving.