Chicken Étouffée

Notes: Generally served with or on rice, really recommend. Can use slow cooker during simmer steps. Some recipes suggested dredging the chicken in flour (with pepper, salt, cayenne), then browning. Roux should be soupy/gravy, not paste. Before salt and pepper in Finish step: Transfer chicken to plate, remove skin and shred, while stew simmers. Return to stew.

This turned out yum! Not quite the same as the one we had at the local bar. Will be adding it to our regular favorites list. Also not too difficult to make and easy cleanup. A lot of time is involved due to the roux and simmering, at least 1 hour total not including prep. The Add vegetables and seasonings step seems a little weird, but just go with it. It works.

Ingredients:

1/4 cup vegetable oil (plus 1 tbs butter, optional)
1/2 lb chicken breasts/thighs
1/2 lb andouille sausage (or another 1lb chicken)
1/4 cup flour

1/2 onion (1/4 if very large)
1/2 bunch green onions
1/2 bell pepper
3 cloves garlic
2 cups chicken broth (or water)

1 1/2 tsp Cajun seasoning blend:
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano

1/4 teaspoon dried thyme
1/8 teaspoon red pepper flakes
http://allrecipes.com/recipe/cajun-spice-mix-2/detail.aspx

3/4 tsp salt
3/4 tsp black pepper

Optional:
1/2 cup celery
2 bay leaves
1/4 tsp ground red pepper
1/2 tsp ground white pepper
1/2 tsp dried basil
1/4 tsp dried thyme

Directions:

Cook meat: Heat large pot over medium-high heat. Add vegetable oil, cook andouille sausage (4 to 5 minutes). Transfer to plate. Season chicken with salt, then brown in pot in batches (5 to 10 minutes). Transfer to plate.

Make the roux: Remove pot from heat and cool slightly (there should be about 1/4 cup drippings, add/remove oil as needed). Return pot to medium heat. Sprinkle in flour and stir up drippings. Continue to cook and stir until turns brown (ie. chocolate ice cream brown), 10 to 12 minutes. (Note: this is a lot of stirring.)

Add vegetables and seasonings: celery, onion, bell pepper, garlic, cayenne, salt, and Creole/Cajun seasoning. Cook until tender, 6 to 8 minutes. (Would add bay leaves here.)

Finish: Whisk in broth (or water). Add chicken and andouille and simmer until chicken is cooked through, 25 minutes. Season with salt and black pepper.

Referenced and combined several recipes to create this. These were the best links:
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_425615_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
http://www.nomenu.com/joomla1/index.php?option=com_content&view=article&id=372:f-chicken-etouffee&catid=179:chicken&Itemid=143