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

  • 3/4 cups peanut oil

  • 3/4 cups all-purpose flour

  • 1 tablespoon butter

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 cup chopped red bell peppers

  • 1 tablespoon chopped garlic

  • 3 bay leaves

  • 1 pound andouille sausage

  • 1/2 cups tomato paste

  • 1 teaspoon crushed red pepper

  • 4 cups chicken stock or canned chicken broth

  • 1 pound Boneless Chicken (breasts or thighs)

  • 1 tablespoon fresh thyme

  • salt, to taste

Instructions

  1. Heat the peanut oil in a small saucepot over medium heat.
  2. Whisk in the flour gradually.
  3. Cook until the roux is dark in color (like chocolate), whisking constantly; remove from the heat.
  4. Melt the butter in the pressure cooker.
  5. Optional: Place onion, bell pepper, and celery into a food processor and pulse until vegetables start to form a thick paste.
  6. Add the onion, celery, bell peppers, garlic, bay leaves and andouille and saute until the vegetables are tender and the sausage is brown.
  7. Stir the roux into the vegetables and sausage.
  8. Add the tomato paste and crushed red pepper and mix well.
  9. Cook for 5 minutes, stirring occasionally. Stir in the chicken stock, fresh thyme and chicken.
  10. Seal lid of pressure cooker and cook at pressure for 10 minutes and allow pressure to release naturally.
  11. Season with kosher salt to taste and discard the bay leaves.
  12. Serve over rice