Chicken and Sausage Etouffee

I saw this dish in Food and Wine magazine.  It looked like something Mark and I would love, and boy did we!!!  It was so savory and hearty, it definitely stuck to the ribs!  The recipe called for andouille sausage, but I already had the spicy chicken sausage, so I substituted it.  It definitely gave the meal more of a spicy kick, that really warmed your stomach.  I cooked the green pepper el dente and it added a nice fresh crunch!  If you're looking for a meal to fill you up and satisfy your spicy cravings, this is the meal for you!  I will definitely make this meal again!!!  It was great left over!!

Chicken and Sausage Etouffee
1/4 cup canola oil
1/4 cup flour
1 onion, diced
1 green bell pepper, diced
2 garlic cloves, thinly sliced
12 oz. spicy chicken sausage, diced into 1/2 inch pieces
3 tbls tomato paste
2 cups low-sodium chicken broth
1 tbls crushed red pepper (or less if you don't like it that spicy)
3/4 lb skinless, boneless chicken breast, 1/2 inch pieces
salt and pepper
Steamed rice to serve with it
Using a large deep skillet, heat oil and flour over medium heat for around 2 min (until a little brown and flour smell is cooked out), whisking continuously.  Add onion, pepper and garlic, season them with salt and pepper, for 5 min.  Add sausage, tomato paste, crushed red pepper flakes and broth until thickened.  Stir in chicken and simmer until cooked through.  Season again with salt and pepper...serve over rice!
Ciao friends,
Mary Proulx