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Chicken and Andouille Etouffee
Makes 4 Servings
*1/2 cup vegetable oil
*1/2 cup all-purpose flour
*1 tbls. butter
*1 cup chopped onion
*1 cup chopped celery
*1 cup mixed chopped red, green and yellow bell peppers
*1 tbls. chopped garlic
*3 bay leaves
*16 oz. andouille sausage, sliced
*1/2 cup tomato paste
*1 tsp. crushed red pepper
*8 cups chicken stock or canned chicken broth
*1 tbls. fresh thyme
*16 oz. boneless skinless chicken breasts, cut into bite-size pieces
*Kosher salt to taste
1Heat the vegetable oil in a small saucepot over medium heat. Whisk in the flour gradually. Cook until the roux is dark amber in color, whisking constantly; remove from the heat.
2Melt the butter in a large saucepot. Add the onion, celery, bell peppers, garlic, bay leaves and andouille and saute until the vegetables are tender and the sausage is brown.
3Stir the roux into the vegetables and sausage. Add the tomato paste and crushed red pepper and mix well. Cook for 5 minutes, stirring occasionally. Stir in the chicken stock, fresh thyme and chicken.
4Bring to a boil and reduce the heat. Simmer until the chicken is cooked through, skimming the surface and stirring occasionally. Season with kosher salt to taste and discard the bay leaves. Serve over rice, pasta or jambalaya.
  • Chef Gus Martin prepared Chicken and Andouille Etouffee at Jazz Fest 1999. This is a great base recipe for etouffee. For crawfish etouffee, substitute two pounds of crawfish tails for the chicken and andouille. For shrimp etouffee, substitute two pounds of peeled large shrimp for the chicken and andouille, and substitute seafood stock for the chicken stock.

Dickie Brennan, Palace Cafe, New Orleans, LA