Chicken & Andouille Sausage Etouffee

By irvingd

Ingredients

• 1 lb Andouille sausage
• 1/2 boneless skinless chicken breast per person cut into 1-inch cubes
• 1-1/2 cup flour
• Canola Oil-no other oil
• 1 cup finely chopped onions
• 1 cup finely chopped celery
• 1 cup finely chopped green and red peppers
• 4 cups chicken stock
• 1/2 lb unsalted butter
• 3/4 cup finely chopped green onions
• Seasoning Mix #1
• 1 Tbsp garlic powder
• 1 Tbsp cayenne
• 1 Tbsp salt
• Seasoning Mix # 2
• 1 tsp salt
• 1 1/2 tsp cayenne
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tsp garlic powder

Preparation

Step 1

Combine seasoning mix #1 and rub into chicken and sausage (Keep sausage and chicken separate. Let stand at room temp for 30 min.
In a plastic bag, combine remainder of seasoning mix #1 (about 2 tsp) with the flour and toss chicken in it.

In a large skillet, heat 1 inch of oil to medium high. Fry chicken until browned but not quite cooked through. Drain on paper towels and set aside.

Drain off oil and reserve. Scrape bottom of skillet to loosen browned particles and return 1/2 cup of oil to the pan.
Heat the oil over high heat until it starts to smoke
Remove from heat and add 3/4 cup of flour(Using the leftover flour from the chicken coating plus whatever else is needed to make 3/4 cup.)
Whisk until the flour blends with the oil and return to medium-high heat.
Continue whisking until the roux is dark brown(not burnt) about 3-4 minutes
Remove roux and mix in half of the chopped onions, celery, and peppers.
Continue whisking for 3 more minutes.

Bring 4 cups of stock to a boil in a large heavy dutchoven saucepan and add the roux by large spoonfuls to it.
Stir each spoonful and simmer over low heat for 15 minutes. The Etouffee should reach the texture of a thick gravy.

Saute remaining vegetables in butter and seasoning mix #2 for about 10 minutes.
Add sausage for last 3 minutes
Add to etouffee mixture with chicken and continue to simmer for 15 minutes
Serve in bowls topped with green onions. You can serve over rice