8 to 10 servings
Youtube instructional video is at the bottom
What you’ll need
2 1/2 Pounds Chicken wing sections
Andouille Smoked sausage
All Purpose flour
Unsalted butter
Tomato Paste (No salt added)
White wine (Chardonnay)
Seasonings
Tony Chachere’s Creole seasoning
Chef Paul’s Poultry magic
Onion powder
Garlic powder
Zatarain’s Crab Boil or Cayenne pepper
1 Yellow onion
Green onions
Celery
Green Bell pepper
Garlic
Dried Parsley
Dried Thyme
Bay leaves
Preparation of ingredients
Step 1- Chop 1/2 of a yellow onion, 2 stalks celery, 1/2 of a green bell pepper, 4 cloves garlic until minced. Make sure you rinse celery and bell peppers before chopping.
Step 2- Cut Andouille Smoked sausage into thick or thin slices. Set aside.
Step 3- Add chicken wing pieces into a strainer and rinse with cold water. Transfer chicken wing pieces into a medium sized bowl. Add 2 teaspoons Tony Chachere’s creole seasoning and 2 teaspoons Chef Paul’s Poultry magic. Coat seasonings on to chicken using your hands and set aside.
Searing the chicken and Andouille smoked sausage
Preheat fire to medium high heat
Step 4- Add 6 tablespoons Unsalted butter into a large sauce pan. Let butter melt, then add chicken wing pieces. Let saute for 4 minutes on each side. Once done, transfer chicken wing pieces on to a serving dish and cover with aluminum foil to keep warm.
Step 5- Add Andouille Smoked sausage into sauce pan. Let saute for 4 minutes. Once done, Transfer Andouille smoked sausage on to serving dish. Cover with aluminum foil to keep warm.
Making the Roux
Step 6- Add 1/4 cup All purpose flour into sauce pan with pan juices in it. Stir flour and butter mixture with wooden spatula for 6 to 8 minutes or until mixture is a brown color. Add 2/3 cup chopped yellow onion, 1/2 cup chopped scallions (Green onion ends), 1/2 cup chopped green onions, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper and 1 tablespoon chopped garlic. Stir until combined. Set saute for 6 to 8 minutes stirring occasionally.
Cooking the stew
Step 7- Add 6 cups water, and 1/2 cup white wine, 1 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon of Zatarain’s crab boil or 1 teaspoon Cayenne pepper. 1/2 to 1 teaspoon Chef Paul’s poultry magic, 2 teaspoons Onion powder, 2 teaspoons garlic powder, 1 tablespoon dried parsley, 1 teaspoon dried thyme, 4 bay leaves and 4 tablespoons tomato paste. Stir with whisk until combined and tomato paste dissolves into liquid. Let come to a simmer.
Step 8- Add Chicken wing pieces and stir. Cover with lid and let simmer for 35 minutes. Add Andouille Smoked sausage and stir gently. Cover with lid and let simmer for 2 to 4 minutes.
Notes- You can remove the bay leaves once the cooking process has completed. Stew will thicken as it cools. Careful not to stir too much as you will break up the pieces of chicken inside the stew. Also the flavors will settle and increase overnight and stew will have a higher concentration of flavor the next day.
Youtube instructional video
