Chicken and Andouille Étouffée


This recipe comes from Louisiana Cookin’ Magazine.

chixetouffee

MAKES 6 TO 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 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. Sauté 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 onion tops. Serve over hot rice.

 

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