Chicken and Andouille Étouffée
Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
Yield: serves 8
- 3⁄4 cup canola oil
- 3⁄4 cup flour
- 2 stalks celery, finely chopped
- 1 small yellow onion, finely chopped
- 1⁄2 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
- 1⁄2 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 1/2"-thick pieces
- 6 large scallions, white and green parts, thinly sliced
- Cooked white rice, for serving
- 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.