Chicken-and-Andouille Etouffee

• 1/4 cup canola oil
• 1/4 cup whole wheat flour
• 1 onion, diced
• 1 small green bell pepper, diced
• 2 celery ribs, finely diced
• 2 garlic cloves, thinly sliced
• Salt and freshly ground black pepper
• 1 andouille sausage (about 3 ounces), cut into 1/2-inch dice
• 1 tablespoon tomato paste
• 2 cups low-sodium chicken broth
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• Steamed rice and hot sauce, for serving

1. In a large, deep skillet, heat the oil until shimmering.
2. Whisk in the flour and cook over moderately high heat, whisking constantly, until lightly browned, about 2 minutes.
3. Add the onion, bell pepper, celery and garlic.
4. Season the vegetables with salt and black pepper and cook over moderate heat, stirring, until softened, about 6 minutes.
5. Add the sausage and tomato paste and cook for 2 minutes.
6. Add the broth and simmer until thickened, 3 to 4 minutes.
7. Stir in the chicken and simmer until cooked through, 5 minutes.
8. Season with salt and black pepper and serve over rice, with hot sauce.

canola oil, whole wheat flour, onion, green bell pepper, celery, garlic, salt, sausage, tomato paste, chicken broth, skinless, rice

Taken from www.foodandwine.com/recipes/chicken-and-andouille-etouffee (may not work)