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Chicken and Andouille Étouffee

Time to turn on the stove, slow cook that roux and heat up the house. This is an easy, hearty recipe featuring chicken and andouille sausage, with the holy trifecta and a roux. It's easy to make, you probably already have all the ingredients on hand, and you can whip this up to stay warm when it just too cold to leave the house. If you like the recipe, then visit Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2011, and they'll donate $5 to WWOZ.

Courtesy of Eric Cormier

Makes about 6-8 servings

 

1/2 cup plus 1 tablespoon vegetable oil
1/2 cup all-purpose flour
1/4 cup chopped onion 
1/4 cup chopped celery
1/4 cup chopped green bell pepper
Tony Chachere’s seasoning, to taste
1 pound andouille sausage cut in 1/2-inch slices
1 pound boneless, skinless, chicken thighs cut into bite-sized pieces
4 cups hot chicken stock, in all
1/4 cup chopped parsley 
1/4 cup chopped green onion tops 
hot cooked rice for serving
 
Add 1/2 cup oil to a skillet, preferably cast iron, set over medium-high heat. Sprinkle in flour and cook, stirring constantly, until a dark red-brown roux is achieved, about 15 minutes. Remove from heat. Add onions, celery, bell pepper and 1 tablespoon Tony’s seasoning. Cook until onions are transparent, about 5 minutes. Set aside.
 
To a very large, clean skillet set over medium-high heat, add remaining oil and chicken. Sautee until chicken is lightly browned, about 7 minutes. Add andouille and cook until lightly browned and chicken is cooked throughout, about 7 minutes.
 
Add roux-vegetable mixture and stir to combine. Slowly add hot stock, stirring constantly, and continue cooking until a stew-like consistency is achieved, about 15 minutes. Correct seasoning with additional Tony’s, if desired. Garnish with parsley and green onions tops. Serve over hot rice.
 
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