Chicken and Andouille �touff�e

Chicken and Andouille �touff�e 

Chicken and Andouille �touff�e pair with Pinot Noir Wine

Chicken and Andouille �touff�e pair with Pinot Noir Wine

It�s almost 100 degree�s outside today and I did not feel like opening the grill and wanted to cook something simple. This chicken and andouille �touff�e recipe is an adaptation from the classic French Cajun dish of shellfish served over rice in Louisiana. Instead of the seafood, I have used boneless chicken breasts ,good quality andouille sausages and no hot spices in this recipe; so even �no spice connoisseurs� can enjoy this meal.  This dish can be prepared under 40 mins and this is my �go to� recipe for every time I have unexpected guests over dinnertime.

Andouille sausages are spicy smoked sausages made from pork chitterlings / tripe and mostly used in Cajun dishes like jambalaya and gumbo, its smokiness compliments the light texture from the chicken. I get my andouille sausages from the Whole Food Market, they have a great variety of in house made Smoky Cajun Andouille sausages to choose from.

 You can serve this delicious Chicken and Andouille �touff�e over a warm bowl of plain rice or flat bread, its perfect with a bottle of fruity Pinot Noir from Russian Valley, California.

Ingredients:

� cup canola oil

^1/4 cup whole wheat flour

2 celery ribs, finely diced

1 small onion, diced

¹/₂ green bell pepper and ¹/₂  red bell pepper, diced

2  garlic cloves, thinly sliced

1 tsp. freshly ground black pepper and salt

2 cups low �sodium chicken stock

4 tbsp. unsalted butter, cubed

1 pound boneless, skinless chicken thighs, cut into 1" pieces

1 Andouille sausage, halved lengthwise and cut crosswise into ¹/₂"-thick pieces (about 3 ounces)

2-tablespoon tomato paste

Directions:

1.Heat oil in a Dutch oven  (2 tablespoon of oil),over medium-high heat until it begins to smoke. Add flour, whisking constantly, and cook for 1 minute. Reduce heat to medium and cook, whisking constantly, until lightly browned, about 7 minutes. Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes. Stir in salt, black pepper and cook until fragrant, about 1 minute more. Add the chicken stock, and bring to a boil; cook until thickened, about 5 minutes.

2.Meanwhile, heat the oil (remaining)in a 12" skillet over medium-high heat. Add chicken, and cook, turning once, until lightly browned, 4�6 minutes; transfer the chicken. Pour remaining chicken stock into skillet, stir to scrape up any browned bits, and then pour into Dutch oven along with Andouille and tomato paste; cook, stirring occasionally, until thick and chicken is cooked through, about 10 minutes more. Remove pan from heat and serve �touff�e with rice.

Yield: 6 Servings
Total Time: 40 min