pat's Recipe

Chicken and Andouille Etouffee

Category: Poultry

A classic Cajun dish served over rice...use chicken breasts. whole wheat flour and only 3 ounces of andouille sausage to make the recipe lighter
1/4 cup canola oil
1/4 cup whole wheat flour
1 onion, diced
1 small green bell pepper, diced
2 celery ribs, finely diced
2 garlic cloves, thinly sliced
salt and freshly ground black pepper
1 andouille sausage (about 3 ounces) cut
into 1/2-inch dice
1 Tbsp tomato paste
2 cups low-sodium chicken broth
1 pound skinless, boneless chicken breasts,
cut into 1-inch pieces
steamed rice and hot sauce, for serving

In a large, deep skillet, heat the oil until shimmering. Whisk in the flour and cook over moderately high heat, whisking constantly, until lightly browned, about 2 minutes. Add the onion, bell pepper, celery and garlic. Season the vegetables with salt and pepper and cook over moderate heat, stirring, until softened, about 6 minutes. Add the sausage and tomato paste and cook for 2 minutes. Add the broth and simmer until thickened, 3 to 4 minutes. Stir in the chicken and simmer until cooked through, 5 minutes. Season with salt and pepper and serve over rice, with hot sauce.
6 servings