Chicken Andouille Etouffee

INGREDIENTS

3    tablespoons olive oil

2    tablespoons whole wheat flour

1    cup chopped onion

1    cup diced bell pepper (red, green or yellow)

½   cup well diced celery

2    cloves garlic, minced

1    Andouille sausage, cut into ¼ inch slices

1    cup chicken broth

2    teaspoons tomato paste

½   pound boneless, skinless chicken breast, cut to ½ inch pieces

      steamed rice and Louisiana Hot Sauce for serving

METHOD

In a large deep skillet over medium heat, add the olive oil and, when shimmering, add the flour, stirring constantly and cooking until lightly browned, about 2 minutes. Add the onion, bell pepper, celery and garlic over moderate heat and cook for about 4 minutes until vegetables are softened.

Add the sausage and cook for 2 minutes. Add the broth and tomato paste and simmer until thickened, about 3 to 4 minutes. Add the chicken and simmer, stirring occasionally, until the chicken is cooked completely, about 5 minutes. Season the etouffee with salt and pepper if desired and serve over cooked rice with hot sauce on the side.

Based on a recipe in Food and Wine  magazine.