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Ingredients

• 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, cut into 1/2-inch dice (about 3 ounces)
• 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

Description

Etouffee -- From The French Word For Smother, Stew, Or Braise -- Is A Classic Cajun Dish Of Shellfish (or Sometimes Chicken) Served Over Rice. Grace Parisi Uses Chicken Breast, Whole Wheat Flour, And Only Three Ounces Of Andouille Sausage To Make The Reci

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