Chicken and Andouille Sauce Piquante
A fiery, tomato-forward Cajun stew of bone-in chicken and smoky andouille built on a dark roux with the holy trinity, slowly simmered until the chicken is fall-off-the-bone tender.
Ingredients
- 4 lbs bone-in chicken thighs and drumsticks, skin-on
- 8 oz andouille sausage, sliced into rounds
- 6 tbsp vegetable oil
- 6 tbsp all-purpose flour
- 2 cups yellow onion, diced
- 4 stalks celery stalks, diced
- 1 cup green bell pepper, diced
- 6 cloves garlic cloves, minced
- 2 cans crushed tomatoes
- 2 cups low-sodium chicken broth
- 2 tsp Cajun seasoning
- 1/2 tsp cayenne pepper
- 4 sprigs fresh thyme sprigs (or 1/2 tsp dried)
- 2 bay leaves
- 2 tsp Louisiana-style hot sauce
- 2 tsp Worcestershire sauce
- 4 green onions, sliced
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 tsp kosher salt
- 2 cups long-grain white rice, cooked
Instructions
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1
Season 4 lbs skin-on bone-in chicken thighs and drumsticks all over with 2 tsp Cajun seasoning and 1 tsp kosher salt.
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2
Heat half of 6 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the bone-in chicken thighs and drumsticks in batches, skin-side down first, until deeply golden, about 4 minutes per side. Remove to a plate. Add 8 oz sliced into rounds andouille sausage and cook until lightly browned, about 3 minutes. Remove and set aside.
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3
Reduce heat to medium. Add the remaining vegetable oil to the pot. Whisk in 6 tbsp all-purpose flour and stir constantly, scraping the bottom, until the roux turns a dark chocolate brown, 12 to 15 minutes. Do not let it burn.
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4
Add 2 cups diced yellow onion, 4 stalks diced celery stalks, and 1 cup diced green bell pepper to the roux and cook, stirring often, until softened, about 5 minutes. Add 6 cloves minced garlic cloves and stir 1 minute.
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5
Stir in 2 cans crushed tomatoes, 2 cups low-sodium chicken broth, 1/2 tsp cayenne pepper, 2 tsp Louisiana-style hot sauce, 2 tsp Worcestershire sauce, 4 sprigs fresh thyme sprigs (or 1/2 tsp dried), and 2 bay leaves. Return the browned bone-in chicken thighs and drumsticks and andouille sausage to the pot.
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6
Bring to a boil, then reduce heat to low. Partially cover and simmer until the bone-in chicken thighs and drumsticks is cooked through and fall-off-the-bone tender, about 40 to 45 minutes. Chicken should reach an internal temperature of 165°F (74°C).
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7
Discard fresh thyme sprigs (or 1/2 tsp dried) sprigs and bay leaves. Skim off any excess fat. Stir in 4 sliced green onions and 1/4 cup chopped fresh flat-leaf parsley. Taste and adjust seasoning.
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8
Cook 2 cups cooked long-grain white rice according to package instructions. Serve the sauce piquante over long-grain white rice.