Chicken and Andouille Étouffée Recipe | SAVEUR

Chicken and Andouille Étouffée

Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.

Chicken and Andouille Étouffée
Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
serves 8

Ingredients

34 cup canola oil
34 cup flour
2 stalks celery, finely chopped
1 small yellow onion, finely chopped
12 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
12 dried thyme
3 cups chicken stock
4 tbsp. unsalted butter, cubed
2 lb. boneless, skinless chicken thighs, cut into 1" pieces
1 lb. andouille sausage, halved lengthwise and cut crosswise into 12"-thick pieces
6 large scallions, white and green parts, thinly sliced
Cooked white rice, for serving

Instructions

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. Reduce heat to medium and cook, whisking constantly, until roux is the color of milk chocolate, about 12–15 minutes. Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes. Stir in salt, cayenne, black and white peppers, basil, and thyme, and cook until fragrant, about 1 minute more. Add 2 cups chicken stock, and bring to a boil; cook until thickened, about 5 minutes.
Meanwhile, heat butter in a 12" skillet over medium-high heat. 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. Remove pan from heat, stir in scallions, and serve étouffée with rice.

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