• Tommy Centola

Chicken and Andouille Étouffée from Palace Cafe

Updated: Jan 4

Here is a non-seafood twist on Étouffée. Former chef Gus Martin, of the Palace Cafe, prepared this dish for Jazz Fest in 1999. This recipe is also a great base for ;*étouffée. You can replace the chicken and Andouille with 2 pounds of shrimp or crawfish.

1/2 cup Vegetable Oil

1/2 cup All-Purpose Flour

1 tablespoon Butter

1 cup chopped Onion

1 cup chopped Celery

1 cup mixed choppeed Red, Green and Yellow Bell Peppers

1 tablespoon chopped Garlic

3 Bay Leaves

16 ounces Andouille Sausage, sliced

1/2 cup Tomato Paste

1 teaspoon crushed Red pepper

8 cups Chicken Stock or Broth

1 tablespoon fresh Thyme

16 ounces boneless skinless Chicken Breast, cut into bite-size pieces

Kosher Salt to taste

Heat the vegetable oil in a small saucepot over medium heat. Whisk in the flour gradually. Cook until the roux is dark amber in color, whisking constantly; remove from heat.

Melt the butter in a large saucepot. Add the onion, celery, bell pepper, garlic, bay leaves, and Andouille and sauté until the vegetables are tender and the sausage is brown.

Stir the roux into the vegetables and sausage. Add the tomato paste and crushed red pepper and mix well. Cook for 5 minutes, stirring occassionally. Stir in the chicken stock, fresh thyme and chicken.

Bring to a boil and reduce the heat. Simmer until the chicken is cooked through, skimming the surface and stirring occassionally. Season with Kosher salt to taste and discard the bay leaves. serve over rice, pasta or jambalaya.

Enjoy!!!

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