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.