Prep time15 mins Cook time1 hour 40 mins Total time1 hour 55 mins Makes: 8 servings

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken thighs
• 4 Andouille sausage
• Salt and black pepper
• ½ cup (1 stick) butter
• ⅔ cup all purpose flour
• 1 large onion, diced
• 1 large green bell pepper, diced
• 3 stalks celery, diced
• 5 cloves garlic, minced
• 1 bottle beer (I recommend something not too heavy—an amber is good)
• 2 bay leaves
• 1–10 ounce can diced tomatoes with chiles
• 3 cups chicken stock
• 1 tablespoon maple syrup
• 2 tablespoons Cajun seasoning (recommended: Tony Chachere’s)
• 2 tablespoons Worcestershire sauce
• Louisiana hot sauce, to taste (recommended: Crystal)
• Rice, minced parsley and diced green onions for serving

Instructions

1. Heat the olive oil over high heat in a heavy-bottom cast iron Dutch oven. Season the chicken thighs liberally with salt and pepper. Working in batches, brown each side of the thighs for 2-3 minutes, or until just seared and browned. Make sure not to crowd the pan. Remove the thighs to a plate, and continue with remaining thighs.
2. Cut the sausage into 1/2” slices (“coins”). Add to Dutch oven and brown each side. Remove the sausage to the same plate as the chicken.
3. Once all thighs and sausage are brown, lower heat to medium-low, then add the butter to the pot and melt completely. Add in the flour, and stir well to combine.
4. Continue stirring constantly (or at least, very frequently), until the mixture is just a little darker than peanut butter, about 20-25 minutes. Make sure to scrape the “corners” of the pan to avoid any burning.
5. Once the roux is the right color, add in the onion, bell pepper, celery, and garlic. Cook until just beginning to soften, about 10 minutes.
6. Pour in the beer, and scrape the bottom of the pan to deglaze it and get all the good browned chicken bits in the étouffée.
7. Add in the bay leaves, diced tomatoes with chiles, chicken stock, maple syrup, Cajun seasoning, Worcestershire sauce, sausage, and the chicken thighs. Also add in salt, pepper, and hot sauce to taste.
8. Turn heat up to high, bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the mixture is thick, bubbly, and the chicken thighs are falling apart. Use two forks to shred the chicken thighs if they need any help.
9. Serve with a big pile of rice, plus extra hot sauce for those who like it a little bit spicier. Top with minced parsley and diced green onions.

Notes

Make sure to taste along the way while cooking, the heat can really build in this dish, and it’s better to let your dinner guests customize their own heat with hot sauce on the table than blow them out of your kitchen with their first bite.

Étouffée really is better the next day. Stash it in the fridge for at least 24 hours before serving.

Beer not your thing? No problem. Just use an extra cup and a half of chicken stock in place of it.

Speaking of chicken stock, homemade is an absolute must with this dish—the flavor is worth the extra time. If you’re in a pinch, make sure you look for high quality low-sodium chicken stock from the grocery store.

To assure the perfect “brown” for the roux, use flour that has been browned in the oven. This can be done as much as a week ahead of the actual making of the Étouffée.

INGREDIENTS

• 3 cups All-Purpose Flour (I prefer King Arthur flour)

DIRECTIONS

For Preparing the Roux

For Use

Use the amount called for in the gumbo recipe. For example, 1 cup or 3/4 cup. Whatever it may be.

When ready to use, you can mix equal parts dry roux and water until smooth. Or you can add an equal portion of dry roux to heated oil in a skillet and mix thoroughly. No need to brown it any further.

I like to add the dry roux by itself to the pot of onions, bell peppers, and celery as they finish sautéing. Then I add the andouille (after degreasing and slicing) and let that sauté for a bit before adding the stock.

This dry roux can be stored in a glass jar for future use.

Ingredients

One 15-ounce can chickpeas

One 15-ounce can black beans

One 15-ounce can butter beans

1 clove garlic

1 teaspoon honey

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1/4 cup olive oil

1 teaspoon zaatar

Kosher salt and freshly ground black pepper

Juice of 1 lemon

3 tablespoons fresh mint leaves, chopped

3 tablespoons fresh parsley leaves, chopped

3 tablespoons fresh tarragon, chopped

4 stalks celery, finely diced

1/2 red onion or 1 shallot, small dice

Directions

1. Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
2. Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days. 

INGREDIENTS

• 1/4 cup diced onion
• 1/2 tsp minced garlic (1 clove)
• 1 tbsp clarified butter or oil (i.e olive oil or avocado oil)
• 3 cups diced red potatoes
• pinch of sea alt/black pepper
• 1/4 cup chopped celery
• 2 cups Brussel sprouts (shavings or chopped)
• 1/4 tsp cayenne or smoked paprika
• 2 cod fillets (4oz-5oz each) – Or other white fish such as haddock or tilapia. We use sizzlefish Cod
• 1/4 cup a mustard dressing/vinaigrette (or 3 tbsp honey or dijon mustard with 1 tbsp olive oil and 1 tsp red wine vinegar)
• lemon juice and sliced lemons to go on top
• balsamic vinegar to drizzle
• salt and pepper to taste
• 1/3 cup parmesan cheese or feta cheese to top (Omit for paleo option)
• Parsley and extra lemon wedge garnish
• red pepper flakes (optional to season each plate)

INSTRUCTIONS

1. Wash and clean your vegetables and fish fillets.
2. Cut Potatoes into quarters and finely chop Brussels sprouts or place Brussels sprouts in a food processor to create shavings.
3. Next, lightly pan fry your potatoes in 1 tbsp oil or butter, 1/4 cup onion, garlic, and a pinch of sea salt/pepper. Cook until potatoes are slightly tender and onions start to caramelize. About 10 minutes on medium heat.
4. Next, coat your fillets in the mustard dressing and lemon juice then set aside.
5. Combine your veggie mix and potatoes/onion together in a casserole pan or sheet pan. Make sure to include all the oil and garlic from the frying pan when you cooked the potatoes.
   Mix the vegetables together with splash of balsamic vinegar and your seasoning (paprika, salt, pepper, etc.) Then place your fish fillets on top. Pour any extra honey mustard dressing over the entire casserole/pan coating the veggies as well. Sprinkle with optional parmesan or feta cheese.
6. Bake at 450F for 14-17 minutes. Check how the veggies are doing at 14 minutes. If tender then broil the last minute to make Brussels sprouts crispy!
7. Remove and garnish with red pepper flakes and parsley if desired. Salt/pepper to taste.

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