Typically, etouffee is made with shellfish. I have tried it many ways and always go back to the chicken and andouille.
Bon Appetit!
Chicken and Andouille Étouffée
3/4 cup canola oil
3/4 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1/2 green bell pepper, stemmed, seeded, and finely chopped
1 tsp. salt
1 Tbsp finely minced garlic
1 tsp. cayenne pepper
1 tsp. freshly ground black pepper
¼ tsp. cayenne
1 tsp. dried basil
1/2 tsp. dried thyme
3 cups chicken stock
4 tbsp. unsalted butter, cubed
2 lbs. boneless, skinless chicken thighs, cut into 1" pieces
1 lb. andouille sausage, halved lengthwise and cut crosswise into 1/2"-thick pieces
6 large scallions, white and green parts, thinly sliced
Cooked white rice, for serving
Heat oil in a 6-qt. Dutch oven over medium-high heat until it begins to smoke. Add flour, whisking constantly, and cook for 1 minute. Reduce heat to medium and cook, whisking constantly, until roux is the color of milk chocolate, about 12–15 minutes. Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes. Stir in salt, cayenne, pepper, basil, and thyme, and cook until fragrant, about 1 minute more. Add 2 cups chicken stock, and bring to a boil; cook until thickened, about 5 minutes.
Meanwhile, heat butter in a 12" skillet over medium-high heat. Add chicken, and cook, turning once, until lightly browned, 4–6 minutes; transfer chicken and butter to Dutch oven. Pour remaining chicken stock into skillet, stir to scrape up any browned bits, and then pour into Dutch oven along with andouille; cook, stirring occasionally, until thick and chicken is cooked through, about 30 minutes more. Remove pan from heat, stir in scallions, and serve étouffée with rice.
Note: If yours etouffee gets too thick, add a little water or wine to thin it out.
This is Emeril’s Chicken Etouffee recipe which is equally as good:
1 (4-pound) chicken, cut into 8 pieces
Salt
Cayenne pepper
2 tablespoons vegetable oil
8 tablespoons unsalted butter
3/4 cup flour
1 cup finely diced yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
2 bay leaves
2 cloves garlic, minced
1 bottle dark lager or amber beer
1 quart cold chicken stock
2 teaspoons brown sugar
1/4 cup hot sauce
1 tablespoon Worcestershire Sauce
1/4 cup chopped parsley
Season the chicken pieces with salt and cayenne pepper.
Heat the oil in a large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve.
Add butter to pan and when melted, add flour, and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes.
Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.
Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.