Some twenty years ago I took my first to New Orleans. I wish I could say I was there with a lover or a friend, but instead it was a business trip. It was the worse time of the year, as it took place in May. Can you say, Hot and Muggy? I remember wandering the streets, and growing more and more hungry while taking in the sites. After a couple cocktails to cool down, and a couple turns down some side streets, we found it. The smell of spice and sticky nights was drawing us into the darkened dinning room. I had no idea of what to expect when I decided to order Chicken Etouffee.
- 6 chicken thighs with the skin left on
- 1 tablespoon olive oil
- 1 small red pepper, diced
- 3 tablespoons flour
- 2 tablespoons unsalted butter
- 2 cups chicken stock
- 2 andouille sausages, cut into circles
- 3 tablespoons Zatarain’s Creole seasoning
- 6 tablespoons green onions, sliced thinly
- Heat the canola oil in a dutch oven, over medium heat. Add the onions, cook until soft, about 3 minutes. Add the red pepper, stir, and cook for another 3 minutes. Remove the onions and pepper and set aside.
- In the same pan, over medium heat, add the chicken thighs. Lightly season with a small amount of salt. Cook until golden brown; about 5 minutes on each side. Remove the thighs and set aside on a plate.
- Add the butter to the dutch oven and stir until melted. Using a whisk, add the flour to the dutch oven and whisk until creamy, about 1 minute. Add the stock and continue whisking. Cook over low heat for 5 minutes, stirring occasionally.
- Add the onion mixture to the sauce as well as the chicken thighs. Pour any juices from the chicken that has accumulated on the plate.
- Add the andouille sausage; stir.
- Sprinkle the seasoning over the top of the chicken dish.
- Turn the heat to the lowest setting on your stove. Cover and let cook for 60 minutes.
- Before serving stir in the green onions.