Friday, January 31, 2014

Chicken and Andouille Etouffee - Adapted from Saveur

The original recipe starts with uncooked chicken but we used cooked and saved a couple steps.  Start by making a roux with 3/4C flour and 3/4C vegetable oil.  Heat the mixture until it is a light milk chocolate color.  Add 1C each of diced celery, onion and green pepper.  Cook until the vegetables are soft.  Add a spice mixture containing 2t salt, 1t cayenne pepper, 1t black pepper, 1t dried basil, 1/2t dry thyme: stir until the spices are fragrant.  Add 3C chicken stock and mix until the mixture is thick and bubbly.  Add 2C diced cooked chicken and 1lb. andouille sliced, link sausage (this is where you would cook the chicken if you were using raw). If the mixture is too thick, add more stock to reach the consistancy you like.  Serve over rice  Adjust the temperature by adding your favorite hot sauce.  Garnished with thinly sliced scallions, if you wish.  This dish would also be good with shrimp in in place of or in addition to the chicken.