Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken And Andouille Etouffee
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- #107902
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup canola oil
1/4 cup whole wheat flour
1 onion, diced
1 small green bell pepper, diced
2 celery ribs, finely diced
2 cloves garlic, thinly sliced
salt
freshly ground black pepper
1 andouille sausage (3 ounce size) cut into 1/2-inch dice
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
steamed rice, for serving
hot sauce, for serving
directions
In a large, deep skillet, heat the oil until shimmering. Whisk in the flour and cook over moderately high heat, whisking constantly, until lightly browned, about 2 minutes.
Add the onion, bell pepper, celery and garlic. Season the vegetables with salt and pepper and cook over moderate heat, stirring until softened, about 6 minutes.
Add the sausage and tomato paste and cook for 2 minutes. Add the broth and simmer until thickened, 3 to 4 minutes. Stir in the chicken and simmer until cooked through, 5 minutes.
Season with salt and pepper and serve over rice with hot sauce.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
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