Chicken & Andouille Étouffée

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 An etouffée is a classic Cajun or Creole smothered dish.  A velvety, rich sauce studded with trilogy that usually contains a protein such as shrimp, crawfish or in this case, chicken and Andouille sausage, all served over fluffy white rice.  A go-to dish in my kitchen, this version is simple to make and allows you the flexibility to use whatever protein you desire.  I grew up enjoying etouffee in south Louisiana that used a caramel-colored roux like this one.  A lot of recipes I find online use a chocolate-colored roux, but not me.  For a gumbo yes, but for some reason I prefer my roux on the lighter side for this culinary classic. If you are not familiar with a roux, it is the beginning step to a few classic Louisiana dishes that begins with equal parts oil and flour.  Next you add your trilogy, or combination of onions, peppers and celery, and cook the roux until the deepness you desire.  Next comes the addition of chicken stock to make the thickened sauce consistency you are looking for.  Then, you simply add the cooked protein of your choice and serve the final dish with your favorite hot sauce.  This is a truly comforting dish that your family will enjoy whatever the season.

The compound roux mixed with the chicken stock to form the base of the dish

The compound roux mixed with the chicken stock to form the base of the dish

WP_004963(To view this recipe, click on the blue title of the blog post above*)

Chicken & Andouille Étouffée

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • ¾ cup olive oil or canola oil
  • ¾ cup all-purpose flour
  • 1 cup trilogy—equal parts chopped yellow onion, celery & green bell pepper
  • ½ teaspoon Cajun seasoning
  • 3 cups chicken stock
  • 4 boneless, skinless chicken thighs—cooked and shredded (or substitute 1 ½ cups of shredded rotisserie chicken)
  • 1 cup sliced Andouille sausage, seared
  • White rice, for serving
  • Parsley and green onions, for garnish
  • Hot sauce, if desired

Directions:

  1. In a large pot heat the oil over medium heat. Add in the flour and stir with a wooden spoon over the heat to cook the flour; cook for 5 minutes. Add in the trilogy and while continuing to stir, cook the compound roux for an additional 5 minutes. Add in the Cajun seasoning and chicken stock, whisking over medium-low heat until the mixture is thickened; this will take about 2-3 minutes.
  2. Add in the cooked, shredded chicken and sausage, reduce the heat to low and cook for an additional 12 minutes. Add hot sauce to your liking and garnish with green onions and parsley. Serve over white rice.

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