Étoufféefrom the French word for smother, stew or braiseis 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.
More Fast and Easy Chicken Recipes
1/4 cup canola oil
1/4 cup whole wheat flour
1 onion, diced
1 small green bell pepper, diced
2 celery ribs, finely diced
2 garlic cloves, thinly sliced
Salt and freshly ground black pepper
1 andouille sausage (about 3 ounces), cut into 1/2-inch dice
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Steamed rice and hot sauce, for serving
How to Make It
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.
Pinot Noir is a terrific partner for light, spicy stews like this one.
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Review Body: I make this recipe ALOT. Sometimes I add shrimp. I do add some cajun seasoning from the spice aisle at the store and have even made this using pheasant breast from my husband's hunting trips. Everyone always loves it. Need to mention that I love Grace Parisi's recipes.
Review Rating: 5
Date Published: 2017-07-12
Author Name: auntietasty
Review Body: I was making enough for only two people, so i used 1 chicken breast, and one sausage, and all the vegetables called for. Didn't have tomato paste, but i had a bunch of tomatos getting old, so i tossed them in. This was great, easy, quick and we are totally full in our tummies!
Review Rating: 4
Date Published: 2017-09-13
Author Name: Elaine Golovin
Review Body: I loved this recipe! I made only a couple of changes. I used coconut oil and the other change was orange bell pepper instead of green. I suggest you might want to chop vegetables ahead to save time. I chopped vegetables a day ahead.