Chicken-and-Andouille Etouffee Recipe

Name: Chicken-and-Andouille Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 1/4 cup whole wheat flour; 1 onion, diced; 1 small green bell pepper, diced; 2 celery ribs, finely diced; 2 garlic cloves, thinly sliced; Salt and freshly ground black pepper; 1 andouille sausage (about 3 ounces), cut into 1/2-inch dice; 1 tablespoon tomato paste; 2 cups low-sodium chicken broth; 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces; Steamed rice and hot sauce, for serving

Servings: persons

1/4 cup canola oil
1/4 cup whole wheat flour
1 onion, diced
1 small green bell pepper, diced
2 celery ribs, finely diced
2 garlic cloves, thinly sliced
Salt and freshly ground black pepper
1 andouille sausage (about 3 ounces), cut into 1/2-inch dice
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Steamed rice and hot sauce, for serving

1
In a large, deep skillet, heat the oil until shimmering.
2
Whisk in the flour and cook over moderately high heat, whisking constantly, until lightly browned, about 2 minutes.
3
Add the onion, bell pepper, celery and garlic.
4
Season the vegetables with salt and black pepper and cook over moderate heat, stirring, until softened, about 6 minutes.
5
Add the sausage and tomato paste and cook for 2 minutes.
6
Add the broth and simmer until thickened, 3 to 4 minutes.
7
Stir in the chicken and simmer until cooked through, 5 minutes.
8
Season with salt and black pepper and serve over rice, with hot sauce.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup canola oil, 1/4 cup whole wheat flour, 1 onion, diced, 1 small green bell pepper, diced, and more.

Yes, Chicken-and-Andouille Etouffee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-and-Andouille Etouffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions