Directions

1. Heat oil in a Dutch oven (2 tablespoon of oil),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 lightly browned, about 7 minutes. Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes. Stir in salt, black pepper and cook until fragrant, about 1 minute more. Add the chicken stock, and bring to a boil; cook until thickened, about 5 minutes.
2. Meanwhile, heat the oil (remaining)in a 12" skillet over medium-high heat. Add chicken, and cook, turning once, until lightly browned, 4–6 minutes; transfer the chicken. Pour remaining chicken stock into skillet, stir to scrape up any browned bits, and then pour into Dutch oven along with Andouille and tomato paste; cook, stirring occasionally, until thick and chicken is cooked through, about 10 minutes more. Remove pan from heat and serve étouffée with rice.