Chicken and Andouille Étouffee

Courtesy of Eric Cormier

1/2 cup plus 1 tablespoon vegetable oil
1/2 cup all-purpose flour
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
Tony Chachere’s seasoning, to taste
1 pound andouille sausage cut in 1/2-inch slices
1 pound boneless, skinless, chicken thighs cut into bite-sized pieces
4 cups hot chicken stock, in all
1/4 cup chopped parsley
1/4 cup chopped green onion tops
hot cooked rice for serving

Add 1/2 cup oil to a skillet, preferably cast iron, set over medium-high heat. Sprinkle in flour and cook, stirring constantly, until a dark red-brown roux is achieved, about 15 minutes. Remove from heat. Add onions, celery, bell pepper and 1 tablespoon Tony’s seasoning. Cook until onions are transparent, about 5 minutes. Set aside.

To a very large, clean skillet set over medium-high heat, add remaining oil and chicken. Sautee until chicken is lightly browned, about 7 minutes. Add andouille and cook until lightly browned and chicken is cooked throughout, about 7 minutes.

Add roux-vegetable mixture and stir to combine. Slowly add hot stock, stirring constantly, and continue cooking until a stew-like consistency is achieved, about 15 minutes. Correct seasoning with additional Tony’s, if desired. Garnish with parsley and green onions tops. Serve over hot rice.