Spicy, smoked andouille sausage, the hallmark of Cajun cooking, is a star in this recipe for an étouffee with chicken and features the best of several recipes I’ve been collecting for a while. This stove top preparation is done all in one pot.
I include tomatoes in this dish, but some versions do not. It serves 4-6 people and is not difficult to make. The hardest part is waiting for the dish to braise to perfection for 1 hour. The perfume while it cooks will transport you directly to New Orleans.
1 chopped shallot
3 chopped green onions and
chopped parsley for garnish
4 garlic cloves finely minced
1 chopped onion
1 chopped green pepper
3 stalks of celery
3 tablespoons butter
1/2 cup all purpose flour (or more if needed)
2 tablespoons olive oil
5 cups chicken stock (or low sodium broth)
2 bay leaves
1 1/2 tablespoon paprika
1/8 teaspoon cayenne
1 dash tabasco sauce
1 8-ounce can of diced tomatoes
5 chicken legs
3/4 pound links andouille sausage
salt and pepper
1/2 teaspoon Cajun Spice mix (optional)
In a heavy bottomed, large enameled pot or Dutch oven set at medium high heat, add the oil. Brown the sausage (thumb-sized links) a bit to get some of the fat into the pan, and turn the heat down to medium. Remove and drain. Then add the chicken legs, generously seasoned with salt and pepper and cook till browned on both sides and drain.
Next, prepare the roux by adding the butter to the sausage and chicken fat followed by the flour. Combine and stir constantly until a deep brown color is achieved, around 10-12 minutes. (Do not burn. Be patient.)
Add the chopped onion, pepper, celery and garlic and cook till the vegetables soften a bit. Let the vegetables sweat. Then add the tomatoes and stir up all the good bits. Next add in the chicken broth and season with cayenne, tabasco, and paprika ( and Cajun spice mix if desired). Add the bay leaves.
Put the chicken back into the pot and cook covered for about 50-60 minutes until the meat starts to fall off the bone.
Cut the sausage into thumb-sized pieces and take chicken off the bone. Add the meats back to the pot, and let work in the pot another 10 minutes to combine flavors and reheat.
Serve in large soup bowls and garnish with the green onions and parsley.