This stew is normally made with shrimp instead of chicken.

Serves 8.

Ingredients

• 1½ to 2 lbs chicken breast, diced into 1″ chunks
• 1 lb Andouille sausage, split and diced into ½” pieces
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 3 ribs celery, diced
• 4 cloves garlic, crushed and minced
• ½ cup vegetable or corn oil
• ¾ cups flour
• 4 tbsp butter
• 1 can tomato paste, 6 oz
• 3 cups chicken stock, divided
• ¼ cup cider vinegar
• 1 tsp cayenne pepper
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp ground allspice
• 1 tbsp dried oregano
• 2 tsp dried basil
• 2 bay leaves
• 1 sprig fresh sage, or 1 tsp dried, ground
• 1 sprig fresh thyme, or 1 tsp dried, ground
• 1 sprig fresh rosemary
• 2 dashes liquid smoke (optional)
• 2 cups water, reserved

Directions

Prepare Andouille sausage, splitting lengthwise then cut into ½” pieces. Prepare chicken by chopping into 1″ pieces, bite-sized.

Prepare a bouquet of fresh herbs, if using.

Preheat a large dutch oven over medium-high heat. Sear Andouille sausage, leaving any browned bits behind. Remove to a bowl.

Add oil and butter to the pot. When butter has melted and foamed, sprinkle flour over top and whisk into a roux. Whisk roux continuously over medium-high heat until toast brown and aromatic, about 10 minutes.

Add chopped onion, pepper and celery to roux and sweat until onions are just translucent, but not browned. Add garlic and tomato paste, and sauté until aromatic, another 1-2 minutes. Add half of the chicken stock and deglaze any brown bits at the bottom of the pan. When the pot is clean, combine remaining ingredients, returning the sausage to the pot.

Stir to combine, and add water to desired consistency. Lower heat to a simmer until chicken is cooked through, about 30 minutes.

Serve over rice.

Adapted from Chicken and Andouille Etouffé by Saveur