Chicken-and-Andouille Étouffée

INGREDIENTS:

1. 1/4 cup canola oil
2. 1/4 cup whole wheat flour
3. 1 onion, diced
4. 1 small green bell pepper, diced
5. 2 celery ribs, finely diced
6. 2 garlic cloves, thinly sliced
7. Salt and freshly ground black pepper
8. 1 andouille sausage (about 3 ounces), cut into 1/2-inch dice
9. 1 tablespoon tomato paste
10. 2 cups low-sodium chicken broth
11. 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
12. Steamed rice and hot sauce, for serving

DIRECTIONS:

1. 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 salt and black pepper and cook over moderate heat, stirring, until softened, about 6 minutes. Add the sausage and tomato paste and cook for 2 minutes. Add the broth and simmer until thickened, 3 to 4 minutes. Stir in the chicken and simmer until cooked through, 5 minutes. Season with salt and black pepper and serve over rice, with hot sauce.