CHICKEN AND ANDOUILLE ETOUFFEE

Steps:

• 1. Heat oil in a 6-qt. Dutch oven over medium-high heat until it begins to smoke. Add flour, whisking constantly, and cook for 1 minute. Reduce heat to medium and cook, whisking constantly, until roux is the color of milk chocolate, about 12-15 minutes. Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes. Stir in salt, cayenne, black and white peppers, basil, and thyme, and cook until fragrant, about 1 minute more. Add 2 cups chicken stock, and bring to a boil; cook until thickened, about 5 minutes. 2. Meanwhile, heat butter in a 12" skillet over medium-high heat. Add chicken, and cook, turning once, until lightly browned, 4-6 minutes; transfer chicken and butter to Dutch oven. Pour remaining chicken stock into skillet, stir to scrape up any browned bits, and then pour into Dutch oven along with andouille; cook, stirring occasionally, until thick and chicken is cooked through, about 10 minutes more. Remove pan from heat, stir in scallions, and serve étouffée with rice.