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Chicken-and-Andouille Etouffee
Photo © Quentin Bacon

Chicken-and-Andouille Étouffée

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Étouffée—from the French word for smother, stew or braise—is a classic Cajun dish of shellfish (or sometimes chicken) served over rice. Grace Parisi uses chicken breast, whole wheat flour and only three ounces of andouille sausage to make the recipe lighter.

  1. 1/4 cup canola oil
  2. 1/4 cup whole wheat flour
  3. 1 onion, diced
  4. 1 small green bell pepper, diced
  5. 2 celery ribs, finely diced
  6. 2 garlic cloves, thinly sliced
  7. Salt and freshly ground black pepper
  8. 1 andouille sausage (about 3 ounces), cut into 1/2-inch dice
  9. 1 tablespoon tomato paste
  10. 2 cups low-sodium chicken broth
  11. 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  12. Steamed rice and hot sauce, for serving
  1. In a large, deep skillet, 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.

Suggested Pairing

Pinot Noir is a terrific partner for light, spicy stews like this one.

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