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Cajun Chicken Etouffèe

If your a fan of Cajun cooking then Chicken Etouffee is for you. This amazing Chicken Etouffee dish is a a very thick stew, seasoned to perfection and full of delicious, chicken and Andouille sausage served over rice. Enjoy
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Lunch, Main Course, Soup
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 1-2 pounds boneless skinless chicken thighs cut into 1in cubes
  • 1 12 oz package Andouille sausage sliced into coins
  • 3 Tbsp Olive Oil
  • 2 Tbsp butter
  • ¼ cup all purpose flour plus 2 Tbsp separated
  • 1 onion roughly chopped
  • 1 green bell pepper diced into 1/2 in chunks
  • 2 celery stalks thinly sliced and chopped
  • 2 cloves garlic minced
  • 2 Tbsp tomato paste
  • 2 cups chicken stock
  • 2 Tbsp Cajun Seasoning
  • 1 tsp sea salt
  • Steamed Jasmine Rice to serve
  • Hot Sauce to taste

Method
 

  1. In a large pot or Dutch oven heat 1-1/2 Tbsp oil to medium high.
  2. Add chicken and Andouille sausage and cook until no longer pink.
  3. Transfer chicken, sausage and juices to a large bowl.
  4. In the same pan reduce heat to medium, add remaining oil and butter.
  5. When butter melts add flour and whisk until lumps smooth out and roux is a nice golden brown (about 10 minutes).
  6. Add onions, bell pepper and celery. Toss and saute for 5 minutes.
  7. Add garlic and saute for an additional minute.
  8. Add tomato paste and work it into the vegetables for about 2 minutes until paste starts to darken.
  9. Add 1/2 cup chicken stock to de-glaze the pan, scraping all bits from sides of the pan.
  10. Add remaining stock, Cajun Seasoning, and salt. Mix well.
  11. Return chicken, sausage and juices to the Dutch oven. Bring to a simmer and cook for another 20 minutes or until sauce has thickened and chicken is cooked.
    12. Serve over Jasmine Rice with hot sauce if desired.

Video

Notes

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