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Chicken and andouille étouffée
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| 1/4 cup | canola oil |
| 1/4 cup | whole wheat flour |
| 1 | onion, sliced |
| 1 small | green pepper |
| 2 | celery ribs, finely diced |
| Salt | |
| pepper | |
| 1 andouille sausage (3 oz) cut into 1/2 inch slice | |
| 1 tbsp | tomato paste |
| 2 cups | chicken broth |
| 1 lbs | chicken breasts, cut into 1 in pieces |
Steamed rice
Large deep skillet
- heat oil
- whisk in flour and cook over moderately high heat until browned, about 2 min
- add onion bell pepper celery garlic and cook over moderate heat until softened
- add sausage and tomato paste and cook for 2 min
- add broth and simmer until thickened
- Stir in chicken and simmer until cooked through (5 min)
- season and serve over rice
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