Chicken Etouffee

By chezus

Ingredients

• 6 chicken thighs with skin
• 1 tablespoon canola oil
• 1 small yellow onion, diced
• 1 small red pepper, diced
• 3 tablespoons flour
• 2 tablespoons butter
• 2 cups chicken stock
• 2 andouille sausages, cut into circles
• 3 tablespoons Zatarain's Creole seasoning
• 6 green onions, sliced thinly

Details

Adapted from chezus.com

Preparation

Step 1

Heat the canola oil in a dutch oven, over medium heat. Add the onions, cook until soft, about 3 minutes. Add the red pepper, stir, and cook for another 3 minutes. Remove the onions and pepper and set aside.

In the same pan, over medium heat, add the chicken thighs. Lightly season with a small amount of salt. Cook until golden brown; about 5 minutes on each side. Remove the thighs and set aside on a plate.

Add the butter to the dutch oven and stir until melted. Using a whisk, add the flour to the dutch oven and whisk until creamy, about 1 minute. Add the stock and continue whisking. Cook over low heat for 5 minutes, stirring occasionally.

Add the onion mixture to the sauce as well as the chicken thighs. Pour any juices from the chicken that has accumulated on the plate. Add the andouille sausage; stir. Sprinkle the seasoning over the top of the chicken dish. Turn the heat to the lowest setting on your stove. Cover and let cook for 60 minutes. Before serving stir in the green onions. Serve. Eat.