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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.

85 minMediumServes 4570 cal/serving

CajunDinnerStovetopStandardHigh FiberHigh ProteinNut-FreeDairy-FreeAlcohol-Free

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 celery stalks, diced
  • 1 cup green bell pepper, diced
  • 6 garlic cloves, minced
  • 2 cans crushed tomatoes
  • 2 cups low-sodium chicken broth
  • 2 tsp Cajun seasoning
  • 1/2 tsp cayenne pepper
  • 4 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

  1. 1

    Season 4 lbs skin-on bone-in chicken thighs and drumsticks all over with 2 tsp Cajun seasoning and 1 tsp kosher salt.

  2. 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.

  3. 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.

  4. 4

    Add 2 cups diced yellow onion, 4 diced celery stalks, and 1 cup diced green bell pepper to the roux and cook, stirring often, until softened, about 5 minutes. Add 6 minced garlic cloves and stir 1 minute.

  5. 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 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.

  6. 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).

  7. 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.

  8. 8

    Cook 2 cups cooked long-grain white rice according to package instructions. Serve the sauce piquante over long-grain white rice.

Questions

Can I make Chicken and Andouille Sauce Piquante gluten-free?

Yes. The gluten in this entry is 6 tbsp all-purpose flour, 2 tsp Worcestershire sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Chicken and Andouille Sauce Piquante keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Chicken and Andouille Sauce Piquante?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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