Today’s dive into the Deep South is Chicken and Andouille Étouffée – a classic Cajun/Creole dish of chicken and sausage cooked in blond roux and served over rice.
If The Southern Foodies had our way, we would travel to the Deep South every month. We can’t do that – But we can Travel on Our Tables each month. Come along with us for a Taste of the Deep South.
Today’s Taste of the Deep South is…
Chicken and Andouille Étouffée
Étouffée is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. It is most commonly made with shellfish, such as crab or shrimp. The most popular version of the dish today is made the traditional way – with crayfish (or “crawfish”).
Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.
Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
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Chicken and Andouille Étouffée Recipe
Yield: 4
Materials
- 3/8 cup Canola Oil
- 3/8 cup Flour
- 1 stalks Celery finely chopped
- 1/2 small Yellow Onion finely chopped
- 1/4 Green Bell Pepper stemmed, seeded and finely chopped
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon freshly ground Black Pepper
- 1/2 teaspoon freshly ground White Pepper
- 1/2 teaspoon dried Basil
- 1/4 teaspoon dried Thyme
- 1 1/2 cups Chicken Stock
- 2 tablespoons unsalted Butter cubed
- 1 pound boneless skinless Chicken Thighs, cut into 1-inch pieces
- 1/2 pound Andouille Sausage halved lengthwise and cut crosswise into 1/2-inch-thick pieces
- 3 large scallions white and green parts, thinly sliced
- Cooked White Rice for serving
Instructions
- Heat oil in a 3-quart 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. Cook, stirring constantly, until soft, about 5 minutes.
- Stir in salt, cayenne, black and white peppers, basil and thyme. Cook until fragrant, about 1 minute more.
- Add 2 cups chicken stock. Bring to a boil. Cook until thickened, about 5 minutes.
- Meanwhile, heat butter in a 12-inch skillet over medium-high heat.
- Add chicken. 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, reserving a few to sprinkle over the top, and serve étouffée with prepared rice.
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From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer-Glazed Ham) to desserts and drinks (Bananas Foster, Beignets, and Cafe au Lait), these are dishes both elegant and casual, traditional and evolved. Whether you are nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf.
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Chicken and Andouille Étouffée Recipe Adapted from Saveur.com (The webpage of this recipe has since been removed.) Additional Information Courtesy of Wikipedia and is used by permission.
