Fat Tuesday Etoufee

Ok, so we are well beyond Fat Tuesday and now into Lent.  I get it, I'm late.  Here is the thing, I found this recipe ON Fat Tuesday and had to try it.  And don't tell me you can only eat Étouffée during Mardi Gras.  If that were the case, New Orleans would be shut down and we know that city won't close for anything....not even a hurricane.

This recipe is my first time using almond flour for a roux and I was surprised how well it reacted with the coconut oil.  It browned nicely and was very consistent with a flavor so similar to regular flour when mixed with the mirepoix. (Look at me being all fancy with the cooking lingo)

As usual, you can see my substitutions below.  In round one on Fat Tuesday I wasn't able to get the andouille sausage so I substituted a hot Italian sausage.  I also only use home-made chicken stock as I find the store bought brands generally contain sugar.  And, in round one, I was well into the recipe when I discovered there was no tomato paste in the pantry!  Eek!  Since I wasn't heading out to the store mid recipe I decided to do what I do and Google homemade paste.  Luckily I had enough fresh picked tomatoes in the house and the ability to "fly by the seat of my pants".  The homemade "paste" was very tasty but done on the fly, not quite perfect.  My thought, who would notice when its IN another dish and not standing alone?  Anyway, try this  Étouffée.  Its warm and delicious and easy...even if you have to wing it and make your own paste.

Again with the Rex Goliath pairing....I know, I know, I need to mix it up!

Chicken-and-Andouille Étouffée

CONTRIBUTED BY GRACE PARISI

·         TOTAL TIME: 40 MIN

·         SERVINGS: 6

1/4 cup canola  coconut oil

1/4 cup whole wheat  almond flour

1 onion, diced   

1 small green bell pepper, diced

2 celery ribs, finely diced

2 garlic cloves, thinly sliced

Salt and freshly ground black pepper

1 andouille sausage (about 3 ounces), cut into 1/2-inch dice

1 tablespoon tomato paste

2 cups low-sodium chicken broth (home-made)

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

Steamed organic brown rice and hot sauce, for serving

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 black 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 black pepper and serve over rice, with hot sauce.

SUGGESTED PAIRING

Pinot Noir is a terrific partner for light, spicy stews like this one.

·      FROM NEW SOUTHERN CLASSICS, PAIRING OF THE DAY: SEPTEMBER 2010

·      PUBLISHED SEPTEMBER 2010