This spicy "stew" is cajun comfort food at its finest. Chicken Etouffee is a slow-simmered blend of chicken, andouille sausage, and vegetables smothered in a spice-forward sauce that's so buttery it's almost creamy. Serve it with rice.
Heat 1 tbsp olive oil over medium high heat. Add chicken and andouille and saute until the chicken is no longer pink. Transfer the chicken, sausage, and residual pan juices to a bowl.
Reduce the heat to medium, then add the remaining 2 tbsp olive oil and butter; heat until the butter melts. Add the flour and whisk until no lumps remain; continue cooking, stirring occasionally, until the roux is deep golden brown, about 10 minutes. Be patient - the roux will first clump, then eventually smooth out and start to brown.
Add the onion, pepper, and celery. Toss to coat in the roux and saute 5 minutes.
Add the garlic and saute 1 minute. Add the tomato paste and work into the vegetables; saute until the tomato paste darkens, about 2 minutes.
Add ½ c chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the pot. Add the remaining broth, as well as the cajun seasoning and salt. Return the chicken, sausage, and pan juices to the pot.
Bring to a low simmer and cook for 15-20 minutes, or until the sauce is thickened and the chicken and sausage are cooked through.
Serve over white rice with hot sauce to taste.
Sausage: this was tested with Aidells Cajun Style Andouille. Andouille is smoked, so it's (mostly) pre-cooked.
Cajun Seasoning: I have trouble finding this seasoning blend in stores and will occasionally purchase online from Penzeys Spices or at my local specialty spice shops. But most of the time I simply make my own. Simply combine all spices in a lidded jar, shake until well-combined, and store the leftovers in your spice cabinet for up to 1 year.
3 tbsp sweet paprika
1 tbsp oregano
1 tbsp garlic powder
1 tbsp onion powder
2-3 tsp cayenne pepper
1.5 tsp dried thyme
1.5 tsp cracked black pepper
Leftovers: store in a sealed container in the fridge for up to 4 days; reheat in the microwave in 30-second intervals, stirring in-between.
Freezer: cool, then transfer to an airtight freezer container and store for up to 2 months. Defrost in the fridge overnight. Reheat in a dutch oven or large pot over medium high heat.