I found this recipe on Food & Wine and this is such a keeper! We ended up using shrimp instead of chicken, but it's delicious whatever you put in it. What's best, it doesn't need a whole rack of spices but is incredibly flavorful, and you can prep as you go along so it makes for a relatively easy and fast dinner.

The andouille sausage can be quite spicy. You can use milder sausages if you prefer.

https://www.foodandwine.com/recipes/chicken-and-andouille-etouffee

Shrimp and Andouille Étouffée

The andouille sausage can be quite spicy. You can use milder sausages if you prefer.

Ingredients

    Generous portion for two:
  • 1/4 cup oil
  • 1/4 cup flour
  • 1/2 onion
  • 1 small green or red bell pepper
  • 2 celery ribs
  • 3 garlic cloves
  • Salt and freshly ground black pepper
  • 1 andouille sausage
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 5 large shrimps, or approx 1 cup's worth of small shrimps

Directions

  1. In a pot, heat oil on medium. Add flour, whisk into the oil, and let it cook till the color of milk chocolate, stirring occasionally.
  2. While the roux is cooking, prep the vegetables. Dice the onion and bell pepper. Mince the garlic. Peel the celery ribs and dice.
  3. When roux is ready, add the vegetables to the pot. Cook for about 6 minutes till the onion and pepper are soft, stirring occasionally.
  4. While the vegetables cook, slice the sausage into thick slices, cutting into halves or quarters to create small chunks.
  5. When vegetables are ready, add sausage and tomato paste. Cook for 2 minutes.
  6. Add broth and let simmer till it thickens. If you want to speed things up, mix a cornstarch slurry by melting a teaspoonful of cornstarch into a small amount of water and add to the pot.
  7. Rinse shrimp, cut into smaller pieces if needed.
  8. Add salt and pepper for seasoning. Add hot sauce if you like it really spicy. When sauce thickens, add shrimp, let cook for 2 minutes till done. Serve with rice.

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