Ingredients with Measurements:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 pound andouille sausage, sliced
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley
- Cooked white rice, for serving
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Whisk
Step-by-step instructions:
1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
2. Add the flour and whisk constantly until the mixture turns a dark brown color, about 10-15 minutes.
3. Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are softened, about 5-7 minutes.
4. Add the chicken broth, bay leaves, Worcestershire sauce, paprika, thyme, and cayenne pepper to the pot and whisk until the mixture is smooth.
5. Add the chicken and sausage to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
7. Season with salt and black pepper to taste.
8. Remove the bay leaves and stir in the chopped parsley.
9. Serve the étouffée over cooked white rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 545
Fat: 35g
Saturated Fat: 16g
Cholesterol: 156mg
Sodium: 1300mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 4g
Protein: 40g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Andouille sausage can be substituted with any other type of smoked sausage.
- All-purpose flour can be substituted with gluten-free flour or cornstarch for a gluten-free version.
Variations:
- Seafood Étouffée: Substitute the chicken and sausage with shrimp, crab, or crawfish.
- Vegetarian Étouffée: Substitute the chicken and sausage with mushrooms, eggplant, or tofu.
Tips and tricks:
- Be patient when making the roux, as it can take some time to turn a dark brown color.
- Use a wooden spoon or spatula to stir the étouffée, as a metal utensil can break up the chicken and sausage.
- Serve with hot sauce or sliced jalapeños for an extra kick of heat.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the étouffée in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the étouffée in a large bowl or individual bowls, garnished with chopped parsley.
Garnishes:
Chopped parsley, sliced green onions, hot sauce, sliced jalapeños
Pairings:
Cornbread, garlic bread, crusty French bread
Suggested side dishes:
Collard greens, roasted sweet potatoes, green beans
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and add it to the pot, stirring until the sauce thickens.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Store leftovers promptly in the refrigerator.
Food history:
Étouffée is a Cajun and Creole dish that originated in Louisiana. The word "étouffée" means "smothered" in French, referring to the method of cooking the meat and vegetables in a thick sauce.
Flavor profiles:
Savory, spicy, smoky
Serving suggestions:
Serve the étouffée with a side of hot sauce or sliced jalapeños for an extra kick of heat.
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Region: Louisiana