This tasty dish, Chicken & Andouille Étouffée, seems like a good one to get me back into doing quick posts about cookbook & magazine recipes and wines to pair with them. The version of this Cajun classic that I made comes from Food & Wine, with a modest amount of Andouille sausage delivering some zesty flavor. “Étouffée” as I learned from the intro to the recipe, comes from the French “to smother or braise”.
This was my first time trying any version of this dish. I liked the way this method provides the comforting warmth of a stew with much shorter cooking times than say beef stew. I served it with another Food & Wine recipe, Braised Greens with Tomatoes–kale being my green of choice for the dish. Another nod to Southern fare, it was a nice side dish for the Étouffée.
Now, on to the wine pairing. The recipe suggested pairing a pinot noir with the dish; and I had a bottle of 2007 Louis Latour Volnay Premier Cru en Chevret I was eager to try. This optimally might have stayed in the cellar a bit longer, but I’m a bit short on patience in such matters. It certainly proved to be a food friendly wine, with good acidity and subtle fruit. However, I found the wine a bit subdued for the boldness of the sausage that dominated the dish. So while certainly pleasant enough to drink, I think a more optimal wine pairing for the dish would be something a bit more robust, perhaps a syrah/grenache blend or something along those lines. I’ll definitely be making the dish again, so will have the opportunity to try a new pairing.