It’s almost 100
degree’s outside today and I did not feel like opening the grill and wanted to cook
something simple. This chicken and andouille étouffée recipe is an adaptation
from the classic French Cajun dish of shellfish served over rice in Louisiana.
Instead of the seafood, I have used boneless
chicken breasts ,good quality andouille sausages and no hot spices in
this recipe; so even ‘no spice connoisseurs’ can enjoy this meal. This
dish can be prepared under 40 mins and this is my ‘go to’ recipe for every time
I have unexpected guests over dinnertime.
are spicy smoked sausages made from pork chitterlings / tripe and mostly used
in Cajun dishes like jambalaya and gumbo, its smokiness compliments the light
texture from the chicken. I get my andouille sausages from the Whole Food
Market, they have a great variety of in house made Smoky Cajun Andouille
sausages to choose from.
You can serve this delicious Chicken
and Andouille Étouffée over a warm bowl of plain rice or flat bread, its
perfect with a bottle of fruity Pinot Noir from Russian Valley, California.
¼ cup canola
1/4 cup whole wheat flour
ribs, finely diced
1⁄2 green bell pepper and 1⁄2
red bell pepper, diced
cloves, thinly sliced
freshly ground black pepper and salt
2 cups low
–sodium chicken stock
unsalted butter, cubed
boneless, skinless chicken thighs, cut into 1″ pieces
sausage, halved lengthwise and cut crosswise into 1⁄2“-thick
pieces (about 3 ounces)
2-tablespoon tomato paste
1.Heat oil in a Dutch oven (2
tablespoon of oil),over medium-high heat until it begins to smoke. Add flour,
whisking constantly, and cook for 1 minute. Reduce heat to medium and cook,
whisking constantly, until lightly browned, about 7 minutes. Add celery,
onions, and peppers, and cook, stirring constantly, until soft, about 5
minutes. Stir in salt, black pepper and cook until fragrant, about 1 minute
more. Add the chicken stock, and bring to a boil; cook until thickened, about 5
2.Meanwhile, heat the oil (remaining)in a
12″ skillet over medium-high heat. Add chicken, and cook, turning once,
until lightly browned, 4–6 minutes; transfer the chicken. Pour remaining
chicken stock into skillet, stir to scrape up any browned bits, and then pour
into Dutch oven along with Andouille and tomato paste; cook, stirring
occasionally, until thick and chicken is cooked through, about 10 minutes more.
Remove pan from heat and serve étouffée with rice.
Yield: 6 Servings
Total Time: 40 min