Chicken And Smoked Sausage Etouffee
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
58
Spice
62
Sweetness
46
Sourness
46
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Unsalted Butter3 cup
All-Purpose Flour1 medium
Onion (roughly chopped)2 ribs
Celery (roughly chopped)4 cloves
Garlic4 cups
Chicken Stock (low-sodium)2 tbsps
Paprika1 pinch
Cayenne PepperDirections:
1
Set a Dutch oven over medium heat and add a 2-count of olive oil
2
Add the sausage links and brown slightly as you render some of the fat
3
Remove and set aside on a paper towel
4
Season chicken with plenty of salt and pepper and add skin side down to the pan
5
Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken
6
Remove and set aside on a paper towels
7
With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon
8
Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes
9
In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop
10
Add the vegetable pulp to the pot with the roux and stir with a wooden spoon
11
Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture
12
Add the stock, paprika and cayenne
13
Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour
14
Remove the chicken pieces from pot to a cutting board and shred the meat
15
Discard the bones and return the meat to the pot
16
Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through
17
Give it all a final taste and season with salt and pepper, to taste
18
Transfer to a serving platter and garnish with plenty of parsley and scallions