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Light Stews

Slide 16 of 26

Chicken-and-Andouille Étouffée

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.

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