Recipe Database
Colorful Chicken-and-Andouille Etouffee
Colorful Chicken-and-Andouille Etouffee
Serves: 10

Étouffée—from the French word for smother, stew or braise—is a classic Cajun
dish of shellfish (or sometimes chicken) served over rice.
1/4 cup canola oil
1/4 cup whole wheat or white flour
1 onion, diced
1 small red or yellow bell pepper, diced
2 celery ribs, finely diced
2 garlic cloves, thinly sliced
Salt and freshly ground black pepper
1 andouille sausage (about 3-4 ounces), cut into 1/2-inch dice
1 tablespoon tomato paste
1 cups chicken broth
1 cup white wine
1 pound skinless, chicken thighs, cut into 1-inch pieces
Steamed rice and hot sauce, for serving

Pre grill the chicken on the Big Green Egg until nice grill marks have started but the chicken is not cooked clear through, pull the chicken and let it rest, you are going to finish it in the Dutch Oven with the rest of the ingredients. In a large, deep, Dutch Oven, heat the oil until shimmering. Whisk in the flour and cook over moderately high heat, whisking constantly, until lightly browned, about 2 minutes. Add the onion, bell pepper, celery and garlic. Season the vegetables with salt and black pepper and cook over moderate heat, stirring, until softened, about 6 minutes. Add the sausage and tomato paste and cook for 2 minutes. Add the broth and simmer until thickened, 3 to 4 minutes. Stir in the chicken and simmer until cooked through, 5 minutes. Season with salt and black pepper and serve over rice, with hot sauce.

Performed on 8/28/2010 for our 9/11/2010 show