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Chicken & Smoked Sausage Etouffee


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  • Olive Oil
  • 1 lb andouille sausage links
  • 2 leg-thigh chicken pieces
  • Kosher salt and fresly ground black pepper
  • 2 T butter
  • 3/4 c flour
  • 1 medium onion
  • 2 ribs celery, roughly chopped
  • 1 bell pepper, roughly chopped
  • 4 cloves garlic
  • 1 can beer
  • 4 c chicken stock
  • 2 bay leaves
  • 2 t paprika
  • pinch of cayenne\
  • 1 c fresh flat leaf parsley
  • 2 scallions



Step 1

Heat large pot over medium heat and add a 2 ocunt of olive oil. Add the sausage and brown slightly as you render some of the fat. Remove and set aside. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat or 7 to 10 minutes then turn to brown the other side. Remove from pan.

Add 2 T butter and make roux with flour whisking to incorporate. Cook until it is nice and brown 10 to 12 mins.

In a food processor add the onion, celery, peper and garlice and pulse to a rough chop. Add the veg pulp to the pot with the roux and stir. Cook 5 to 7 mins to seat out some of the moisture then deglaze3 pot with the beer. Add the stok, bay leaves, paprika and cayenne. Return the chicken to the pot and simmer until the chicken is tender about 1 hour. Remove the chicken pieces from the pot and shred meat. Discard the bones and return the meat to the pot. Cut the sausage into chunks and nestle back into the pot to heat. Final season with salt and pepper. Garnish with parsely and scallions


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