A February Preview (Shop Tested for Your Pleasure)
In the February issue (on newsstands Jan. 2, 2007), you’ll find complete plans for an 18th-century Creole Table. Below, you’ll find the perfect spicy dish to accompany it. And making the roux (the browned oil and flour mixture) may take longer to make than it does to make the table legs…¦but it’s worth it!
Heart Healthy Chicken and Sausage Etouffee
adapted from Ken Smith and the New York Times
time: 55 minutes
1 Cup vegetable oil
1 Cup all-purpose flour
1 Cup finely chopped celery
1 Cup finely chopper onion
1 clove garlic, minced
1/2 Cup finely chopped red bell pepper
1/2 Cup finely chopped green bell pepper
2 Tablespoons chopped fresh Italian parsley
1/2 teaspoon fresh ground black pepper
2 teaspoons dried thyme
3 bay leaves
1 teaspoons salt
1/4 teaspoon cayenne pepper
6 Cups chicken stock or canned chicken broth
1-1/2 Tablespoons tomato paste
3 Cups chicken (or turkey) “andouille” sausage, cut into bite-sized pieces
4 Cups coarsely chopped roasted chicken meat (two rotisserie chickens will suffice)
1. In a large, heavy-duty casserole on medium-high heat, heat oil and whisk in a sprinkling of flour. Continue to sprinkle in the flour until it is all used, whisking vigorously so that the mixture is smooth and does not burn. Continue to whisk until mixture is a very dark brown color but is not burned; this may take 10 minutes or more.
2. Reduce heat to low and add celery, onion, garlic, bell peppers and parsley. Stir to mix well. Add black pepper, thyme, bay leaves, salt and cayenne pepper. Add stock one cup at a time, stirring well after each addition.
3. Add tomato paste and sausage, raise heat to medium high and simmer uncovered for 30 minutes, stirring occasionally. Add chopped chicken meat and stir well. Simmer until heated through, about 10 minutes. Serve over rice or with cornbread.
(Makes 8 servings)