Chicken-and-Andouille Étouffée

Name: Chicken-and-Andouille Étouffée
Ingredients: 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 sal; Advertisement; SUGGESTED PAIRING; Pinot Noir is a terrific partner for light, spicy stews like this one.

Chicken-and-Andouille Étouffée was pinched from <a href="http://www.foodandwine.com/recipes/chicken-and-andouille-etouffee" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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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 sal

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SUGGESTED PAIRING

•

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

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