Chicken and Andouille Sauce Piquante

Name: Chicken and Andouille Sauce Piquante
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Cajun
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

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

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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

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

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

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

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

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

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

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

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Questions

What is 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. This reference files it under Cajun dinner: made on the stovetop, rated medium and about 85 minutes start to finish.

What internal temperature should Chicken and Andouille Sauce Piquante reach?

For Chicken and Andouille Sauce Piquante, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Chicken and Andouille Sauce Piquante?

Step 2 reads: "Brown the bone-in chicken thighs and drumsticks in batches, skin-side down first, until deeply golden, about 4 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of andouille in Chicken and Andouille Sauce Piquante?

The entry for Chicken and Andouille Sauce Piquante calls for 8 oz andouille sausage, sliced into rounds. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

Can I use chicken breasts instead of chicken thighs in Chicken and Andouille Sauce Piquante?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken and Andouille Sauce Piquante uses 4 lbs bone-in chicken thighs and drumsticks, skin-on.

Is Chicken and Andouille Sauce Piquante spicy?

Moderately. The heat in Chicken and Andouille Sauce Piquante comes from 1/2 tsp cayenne pepper and 2 tsp Louisiana-style hot sauce. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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

Yes. The gluten in Chicken and Andouille Sauce Piquante 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.

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