OutEats: Étouffée

If you're like me, nothing says comfort food like good ol' New Orleans cooking. The spice, the flair, and the purity of these dishes warm your mind, heart, body and soul. So let's take a trip to the Big Easy tonight for dinner my Peeps and let the happy food dance take control.


Andouille Sausage cut into smaller pieces, on the bias Chicken thighs & drumsticks
Olive Oil & 2 tbsps butter 3/4 cup flour
1 onion 1 green bell pepper 2 stalks celery & 4 cloves garlic ground down in food processor
2 cups low sodium chicken stock 1 tbsp paprika
1 tbsp cayenne pepper (or to heat preference ) salt
Parsley & green onion for garnish

In pot: 2 tbsps Olive Oil. Add Andouille to brown and extract fats. Remove. Season chicken with salt and pepper. Add to pot and cook each side till golden brown then set aside to cool, later you will remove the skin and bones and shred the meat to finish cooking in the rouxe.

Add 2 tbsps butter to pot to melt then add flour to make rouxe. It should appear as peanut butter.

Add ground up veggies to pot. Let cook about 15 min stirring occasionally.

Add chicken stock. May add up to 4 cups if you like for a thinner rouxe. Add spices & salt to taste.

Add shredded chicken & sausage. Let cook another 15 min stirring occasionally.

And that’s that. Serve with rice, and garnish with parsley and sliced green onion.

Again, a simple dish, full of flavor and Louisiana flair. This dish will certainly become a family favorite. Enjoy my Peeps. Much love.

Jay Rinaldi is an avid SFGN reader, awesome cook, and local bartender extraordinaire.

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