Chicken and Andouille Breakfast Étouffée with Warm Biscuits

Chicken and Andouille Breakfast Étouffée with Warm Biscuits ingredients

• 1/4 cup Vegetable oil
• 1/4 cup All-purpose flour
• 1 medium Yellow onion, chopped
• 2 stalks Celery stalks, chopped
• 1 medium Green bell pepper, chopped
• 4 cloves Garlic, minced
• 4 cups Chicken broth
• 1 14.5-oz can Diced tomatoes, undrained
• 1 lb Boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz Andouille sausage, sliced into 1/2-inch rounds
• 1 1/2 tbsp Creole seasoning
• 1 tsp Worcestershire sauce
• 1/2 tsp Creole hot sauce
• 1 leaf Bay leaf
• 1/4 cup Fresh parsley, chopped
• 1/4 cup Green onions, sliced
• 4 biscuits Warm buttermilk biscuits

How to make Chicken and Andouille Breakfast Étouffée with Warm Biscuits

1. In a large Dutch oven or heavy-bottomed pot, heat 1/4 cup vegetable oil over medium heat until shimmering. Gradually whisk in 1/4 cup all-purpose flour to create a roux. Stir continuously for 8-10 minutes until the roux achieves a rich, peanut butter color, being careful not to burn it.
2. Add 1 chopped yellow onion, 2 chopped celery stalks, and 1 chopped green bell pepper (the 'holy trinity') to the roux. Sauté for 5-7 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
3. Stir in 4 minced garlic cloves and 1 1/2 tbsp Creole seasoning. Cook for another 1 minute until fragrant.
4. Gradually whisk in 4 cups chicken broth, ensuring no lumps form. Stir in the 14.5-oz can of undrained diced tomatoes, 1 tsp Worcestershire sauce, 1/2 tsp Creole hot sauce, and 1 bay leaf. Bring the mixture to a gentle simmer.
5. Add 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces, and 8 oz Andouille sausage, sliced into 1/2-inch rounds, to the pot. Stir to combine.
6. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
7. Remove and discard the bay leaf. Stir in 1/4 cup chopped fresh parsley and 1/4 cup sliced green onions.
8. Taste and adjust seasoning if necessary, adding more hot sauce or Creole seasoning as desired. The étouffée should be rich and flavorful.
9. Serve the hot chicken and Andouille étouffée immediately in bowls, accompanied by warm buttermilk biscuits for dipping. The biscuits are perfect for soaking up the delicious sauce.

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