Chicken and Sausage Étouffée
Jun 22, 2017 ● By Frisco STYLE
Enjoy this étouffée recipe from the Frisco Style Magazine
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 people
INGREDIENTS
- 1/2 cup(s) corn oil
- 1/2 cup(s) flour
- 1 large onion chopped fine
- 1 stalk(s) celery chopped fine
- 1/2 medium green bell pepper chopped fine
- 3 clove(s) garlic minced
- 20 ounce(s) low sodium chicken broth
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) cayenne pepper
- 1/2 teaspoon(s) black pepper
- 1/2 teaspoon(s) dried thyme
- 1 teaspoon(s) Bay leaf
- 1 tablespoon(s) Louisiana hot sauce
- 1/2 pound(s) boneless skinless chicken thighs cut into 1/2-inch pieces
- 1/2 pound(s) smoked sausage sliced, s
- 2 pound(s) green onions sliced on the bias
- 3 cup(s) cooked white rice
INSTRUCTIONS
- Heat oil in a large sauté pan. Whisk in flour and cook, stirring constantly to make a medium dark roux.
- Add the chicken, onion, celery, green bell pepper and garlic to the roux and sauté over medium heat until the vegetables are tender, approximately 10 minutes.
- Slowly add the chicken broth while whisking the roux and bring to a boil.
- Reduce the heat to a simmer and add the spices. Simmer for 20 minutes to thicken.
- Add the sausage and hot sauce and simmer for approximately 10 minutes longer.
- Add the green onions and adjust the seasonings.
- Serve over cooked rice.
Recipes
0 stars
Chicken/Poultry
black pepper
green onions
Pork/Bacon
Soups/Salads/Sides
salt
cayenne pepper
flour
Bay leaf
medium green bell pepper
garlic
celery
dried thyme
large onion
corn oil
low sodium chicken broth
Louisiana hot sauce
boneless skinless chicken thighs
smoked sausage
cooked white rice