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Chicken Andouille Chop Suey

Updated: Feb 22

If a Louisiana chicken andouille gumbo and Chinese-American chop suey had a baby. This is a subgum-style, vegetable-rich chop suey, which frequently includes the same onion, celery, and bell pepper of the New Orleans Creole Trinity. The flavor profile is Asian, though the mild chili powder adds a Creole, or Southern character. The flour roux of a gumbo thickens the sauce, rather than the cornstarch of a traditional chop suey.

This one is a website (and newsletter) exclusive. You won't see it in my best-selling cookbook however there are plenty of other great Creole, and Chinese, and chicken recipes to choose from!

Chicken Andouille Chop Suey

Makes 6 servings

1 1/2 cups chicken stock, with salt

1/2 cup soy sauce

2 tablespoons mirin or rice wine

1 tablespoon brown sugar

2 teaspoons sesame oil

6 tablespoons canola oil, divided

2 pounds chicken breast, sliced in small strips

12 ounces andouille sausage, sliced in strips

2 teaspoons chili powder (Gephardt preferred)

1/3 cup all-purpose flour

1 medium onion, sliced in half-rings

3 ribs celery, sliced lengthwise in thin 1-inch strips

1 green bell pepper, chopped

2 red bell peppers, sliced in thin 1-inch strips

1 can (15 ounces) baby corn, bite-sized

8 ounces cremini mushrooms, sliced

In small bowl, whisk together stock, soy sauce, mirin, brown sugar.

To heavy pot or dutch oven over medium high heat, add 2 tablespoons oil. Add chicken and sausage, sprinkle with chili powder. Cook till chicken no longer pink. Remove chicken and sausage from pot and set aside.

To same pot, over medium heat, add 1/4 cup oil. When hot, add flour and stir continuously till a light caramel roux forms, 7 to 10 minutes, depending on pot.

Increase heat to medium high. To pot add onion, celery, bell pepper, corn. Combine with roux, stirring till vegetables soften, about 2 minutes. Stir in mushrooms and cook another 2 minutes.

Return chicken and sausage to pot. Whisk the sauce again and add to pot. Stir all together and bring mixture just to a boil. Simmer 7 to 10 minutes. Serve hot over rice or noodles.

On Wednesday, August 23, I was honored to appear for the first time with Holly Morris of Good Day DC, to specially cook up this new recipe. I was inspired by National Chop Suey Day, which happens annually on August 29. Click the photo of Holly and I just below to go to the tape!

A delicious time was had by all! (Here, from left to right, with Holly Morris, Marissa Mitchell, and Jeanette Reyes!)

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