Chicken Etoufee with Andouille Grit Cake

Grits

• 1 Link-Raw Andouille Sausage-about ½ Cup
• 1 Tablespoon-Olive Oil-plus extra
• 1/2 Cup-Quick Grits
• 1 Cup-Whole Milk
• 1 Cups-Water-plus extra
• 1 Tablespoon-Unsalted Butter
• To Taste-Kosher Salt/Black Pepper
• 1/2 Cup-Cheddar Cheese
• To Coat-All Purpose Flour
• 4 Each-Eggs-beaten
• To Coat-Corn Meal

Etoufee

• 4 Each-Chicken Thighs-boneless skinless
• 2 Tablespoons-Olive Oil
• To Taste-Kosher Salt/Black Pepper
• To Taste-Cayenne Pepper
• 6 Tablespoons-Unsalted Butter
• 1/2 Cup-All Purpose Flour
• 1/4 Cup-Celery-fine dice
• 1/4 Cup-Green Bell Pepper- fine dice
• ¼ Cup-Onion- fine dice
• 2 Cloves-Garlic –fine chop
• 1 Cup-Beer
• 4 Cups-Chicken Stock-see recipe, or chicken stock
• To Taste-Fresh Parsley-chopped        
• To Garnish-Green Onions-sliced thin for garnish

Directions

1. Remove andouille from casing and add to nonstick stock pot with oil over medium heat.
2. Cook, stirring frequently, until cooked through, about 5 minutes.
3. Add water/milk and bring to a low boil, be careful not boil over.
4. Slowly add grits while mixing with a wire whip until all grits are incorporated.
5. Lower heat to the lowest setting, stir in butter, salt and pepper, cook for 20 to 30 minutes.
6. Add more water if grits become too thick, stir frequently to prevent sticking.
7. Add cheese to the grits, stir to incorporate.
8. Spray a 8”x8” glass dish with pan spray and pour in grits.
9. Place in refrigerator until set, about 2 hours, or can be done a day ahead.
10. Remove from pan, cut into 9 equal squares and place back in refrigerator until ready to pan fry.
11. To make roux, in a heavy bottom pot add olive oil and heat over medium high heat.
12. Season chicken with a salt/black pepper/cayenne and add to pot.
13. Brown on both sides, about 2-3 minutes per side.
14. Remove, place on a plate, add butter, melt and add flour.
15. Continue to stir until roux dark brown, about 15-20 minutes.
16. Immediately add celery/bell pepper/onion/garlic and cook to soften, about 3 minutes.
17. Add beer, stir to bring up any brown bits sticking to the bottom of pan.
18. Add stock, stir to incorporate, lower heat and let simmer until starting to thicken, about 30 minutes.
19. Add chicken back to pot and cook until tender and Etoufee is the slightly thickened, about 30 minutes.
20. Stir in parsley and lower heat to lowest setting while cooking grit cakes.
21. Dredge grit cakes in flour, then egg and then corn meal.
22. Heat an iron skillet to medium high heat, add just enough oil to coat the bottom of pan.
23. Begin cooking grit cakes in batches until golden brown and wormed through about 3 minutes per side.
24. To serve, place a couple of grit cakes in individual plates, top with a ladle of Etoufee.
25. Garnish with green onions and serve.