Tag Archives: creole

Chicken & Andouille Etouffé

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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

Jambalaya #1

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Makes 4 quarts.

Ingredients

  • ¾ lb chopped bacon, tasso ham or andoullie sausage
  • ¾ lb chicken breast, chopped into bite size pieces
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery stalk, diced
  • 1 can whole peeled tomato, 28oz, roughly chopped
  • 2 cups long grained white rice
  • 3 cups ham stock or chicken stock
  • 2 tbsp tomato paste, about 2 oz
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp ground allspice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp marjoram

Instructions

In a heavy cast iron pot over medium heat, sauté diced bacon until mostly browned and fat has rendered. Combine onion, green pepper and celery with bacon and saute until vegetables are tender and onions are translucent but not browned. Combine remaining ingredients until thoroughly incorporated.

Simmer covered over medium-low heat stirring occasionally until rice is tender, about 45 minutes. Do not let rice char.

Serve with hot sauce.

Cook’s notes

Substitute proteins as preferred with andoullie sausage, tasso ham, shrimp, prawn, turkey or ham or pulled pork.

Substitute boneless, skinless chicken thigh for chicken breast, which may hold up better in longer, hotter braises.

If using tasso ham, reduce coriander, marjoram and thyme by up to a third.