Chicken and Andouille Étouffée

Chicken and Andouille Étouffée

The word étouffée (pronounced eh-too-fey) comes from the French word “to smother.” The best way to describe the dish is a thicker stew, seasoned to perfection and chock full of delicious, plump crawfish (or shrimp, depending on the season). In some ways, its similar to gumbo – same types of Creole seasonings, served over rice, and made with a roux, but unlike gumbo, étouffée is made with a “blonde” roux, giving it a lighter color and a very different flavor. (and since Mandy is allergic to shellfish, we pass on anything involving crustaceans, so this version has chicken and andouille sausage which provides a nice kick)

Ingredients

3/4 cup canola oil
3/4 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1/2 green bell pepper, stemmed, seeded, and finely chopped
2 tsp. kosher salt
1 tsp. cayenne pepper
1 tsp. freshly ground black pepper
1 tsp. freshly ground white pepper
1 tsp. dried basil
1/2 tsp. dried thyme
3 cups chicken stock
4 tbsp. unsalted butter, cubed
2 lbs. boneless, skinless chicken thighs, cut into 1" pieces
1 lb. andouille sausage, halved lengthwise and cut crosswise into 1/2"-thick pieces
6 large scallions, white and green parts, thinly sliced
Cooked white rice, for serving

Directions

1.  Heat oil in a 6-qt. Dutch oven over medium-high heat until it begins to smoke.
2. Add flour, whisking constantly, and cook for 1 minute.
3. Reduce heat to medium and cook, whisking constantly, until roux is the color of milk chocolate, about 12–15 minutes.
4. Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes.
5. Stir in salt, cayenne, black and white peppers, basil, and thyme, and cook until fragrant, about 1 minute more.
6. Add 2 cups chicken stock, and bring to a boil; cook until thickened, about 5 minutes.
7. Meanwhile, heat butter in a 12" skillet over medium-high heat.
8. Add chicken, and cook, turning once, until lightly browned, 4–6 minutes;
9. Transfer chicken and butter to Dutch oven.
10. Pour remaining chicken stock into skillet, stir to scrape up any browned bits, and then pour into Dutch oven along with andouille;
11. Cook, stirring occasionally, until thick and chicken is cooked through, about 10 minutes more.
12. Remove pan from heat, stir in scallions, and serve étouffée with rice.