WebMay 16, 2018 - Get Chicken and Smoked Sausage Etouffee Recipe from Food Network. May 16, 2018 - Get Chicken and Smoked Sausage Etouffee Recipe from Food …
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See the recipe for Chicken and Andouille Étoufee ». Anna Stockwell Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice. Heat oil in a 6-qt. Dutch oven over medium-high heat until it begins to smoke. Add flour, whisking constantly, and cook for 1 minute.
Add chicken, and cook, turning once, until lightly browned, 4–6 minutes; transfer chicken and butter to Dutch oven. Pour remaining chicken stock into skillet, stir to scrape up any browned bits, and then pour into Dutch oven along with andouille; cook, stirring occasionally, until thick and chicken is cooked through, about 10 minutes more.
1 pound andouille sausage links 4 leg-thigh chicken pieces Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 3/4 cup all-purpose flour 1 medium onion, roughly chopped 2 ribs celery, roughly chopped 1 green bell pepper, roughly chopped 4 cloves garlic 4 cups low-sodium chicken stock 2 tablespoons paprika Pinch cayenne pepper
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.