Chicken and Andouille Étouffée

Chicken and Andouille Étouffée 

Chicken and Andouille Étouffée pair with Pinot Noir Wine

Chicken and Andouille Étouffée pair with Pinot Noir Wine

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.

Andouille sausages 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.

Ingredients:

¼ cup canola oil

^1/4 cup whole wheat flour

2 celery ribs, finely diced

1 small onion, diced

¹⁄₂ green bell pepper and ¹⁄₂  red bell pepper, diced

2  garlic cloves, thinly sliced

1 tsp. freshly ground black pepper and salt

2 cups low –sodium chicken stock

4 tbsp. unsalted butter, cubed

1 pound boneless, skinless chicken thighs, cut into 1" pieces

1 Andouille sausage, halved lengthwise and cut crosswise into ¹⁄₂"-thick pieces (about 3 ounces)

2-tablespoon tomato paste

Directions:

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 minutes.

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