Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced chicken thighs and sliced andouille sausage. Sauté for about 5–7 minutes until the chicken is no longer pink and the sausage edges are golden.

Lower the heat to medium and add the remaining olive oil and 2 tablespoons of unsalted butter to the pot. Once melted, whisk in ¼ cup plus 2 tablespoons of flour, stirring continuously. Cook the roux for approximately 10 minutes until it reaches a deep golden brown color.

Add the diced onion, bell pepper, and sliced celery to the roux. Sauté these vegetables for about 5 minutes, stirring frequently, until they soften.

Stir in the minced garlic and tomato paste, cooking for about 2 minutes until the tomato paste darkens slightly.

Pour in ½ cup of chicken broth and scrape up any browned bits from the bottom of the pot. Let it simmer for a minute.

Add the remaining 1½ cups of chicken broth, Cajun seasoning, and 1 teaspoon of salt. Stir until well combined and bring to a gentle simmer.

Return the sautéed chicken and sausage to the pot along with any juices. Allow to simmer low for about 15–20 minutes, stirring occasionally.

Serve by ladling the Chicken Étouffée generously over prepared steamed white rice.