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.

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Tagged: Andouille sausage, Cajun, Chicken & Andouille Etouffee, chicken thighs, etouffee, green peppers, Italian parsley, Louisiana, onions, rice, roux, scallions, trilogy, white rice