Chicken and Andouille Sausage Étouffée
My version of a New Orleans classic! Thick, hearty sauce, with chunks of chicken and spicy andouille sausage.
- PREP
15 minutes - COOK
45 minutes - TOTAL
1 Hour
Ingredients
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3/4 cups peanut oil
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3/4 cups all-purpose flour
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1 tablespoon butter
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1 cup chopped onion
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1 cup chopped celery
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1 cup chopped red bell peppers
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1 tablespoon chopped garlic
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3 bay leaves
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1 pound andouille sausage
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1/2 cups tomato paste
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1 teaspoon crushed red pepper
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4 cups chicken stock or canned chicken broth
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1 pound Boneless Chicken (breasts or thighs)
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1 tablespoon fresh thyme
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salt, to taste