Recipe by David J Rust
This was an improvised dinner created when I had some thawed chicken thighs and left-over andouille sausage. I used what I knew of making an Etouffe and combined that with what I had on-hand. While there were no bell peppers to be found, I discovered that the dish didn't need it. It came out smoky and sweet with a hint of heat to it. What started as an experiment in last-minute cooking has turned into one of my favorite dishes.
Top Review by Chef susan from Sandpoint,Idaho
This is a good recipe I gave it 4 stars because I felt it was to greasy, I would drain the mixture after the sausages are browned and cook the remaining veggies in a little olive oil, then return meats to pan. It has a great flavor and could easily be 5 stars! (not sure if bacon was added at the end) thank you for posting I will make again
- 5 ounces bacon (thick slice)
- 1 tablespoon olive oil
- 5 ounces andouille sausages
- 1 teaspoon fennel seed
- 4 ounces celery
- 4 ounces vidalia onions
- to taste salt and black pepper
- 2 garlic cloves
- 1⁄4 teaspoon paprika
- 3 ounces tomatoes
- 3 tablespoons parsley (fresh)
- 1 tablespoon flour
- 6 chicken thighs (boneless)
- 1 tablespoon molasses
- 1 cup chicken broth
- 2 green onions
Directions See How It's Made
- Chop the bacon into 1-inch bits and set aside. In a skillet over medium-high heat, add the olive oil. Sauté the bacon in the oil until dark brown and most of the fat has been rendered out.
- While the bacon is frying (above), prepare the remaining ingredients, chopping the andouille sausage into small, fine diced cubes, as well as the celery, onion, and green onions. Mince the garlic and finely chop the tomato. (OPTIONAL: You may want to seed and peel the tomato, although this is not necessary.).
- Remove the bacon and set aside; leave the fat in the skillet.
- Add the andouille sausage to the hot fat and reduce heat to medium. Stirring occasionally to prevent burning, brown the sausage.
- Add the chopped celery and onion, increasing the heat, again, to medium-high. Season with salt and black pepper. Sauté until the onion turns translucent.
- Add the minced garlic and paprika, cooking until the garlic browns lightly.
- Add the finely diced tomato and fresh parsley. Stir in and cook until the tomatoes begin to soften and lose their shape. Then sprinkle the tablespoon of flour over the dish and stir in until completely incorporated.
- Keep stirring for 2-4 minutes as the dish absorbs excess moisture and the ingredients tighten up. Be sure to watch for signs of burning as the mixture of sausage and vegetables becomes drier.
- Add the six chicken thighs, moving aside the sausage-vegetable mixture so the meat can touch the bottom of the skillet. Keep stirring the mixture so it doesn't burn and cook each thigh about a minute on each side.
- Add the molasses and chicken broth, stirring it in completely and bring it to a simmer. Make sure to cover the thighs with the mixture, spooning it over the meat. Put a tight-fitting lid over the top and reduce heat to medium-low.
- Simmer, covered, for 45 minutes.
- Remove the skillet from the heat, stir in the reserved bacon, and serve -family-style- over long-grain rice. Sprinkle with the chopped green onions.