It’s the sauce. The wonderful sauce. I could not stop slurping it up. Hey, no one else was here. I can slurp all I want. And I did. Oh yes, of course this chicken and smoked sausage etouffee has great chicken, spicy andouille and a number of other flavors. But man, it’s the sauce that I could not get enough of. This is comfort food at it’s absolute best.
Chicken and smoked sausage etouffee is one of those recipes that might be a bit intimidating because of the number of ingredients. But it’s actually very easy. And it’s definitely well worth the time and effort. This is one of my favorite things to make, cold day or not.
Also try my crawfish etouffee.
Chicken and Smoked Sausage Etouffee
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
- 1 tablespoon Olive oil
- 1 pound andouille sausage links or smoked sausage
- 8 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 1 medium onion chopped
- 2 ribs celery chopped
- 1 green bell pepper chopped
- 4 cloves garlic chopped
- 12 ounces beer
- 4 cups chicken stock
- 2 bay leaves
- 2 tablespoons paprika
- 1 pinch cayenne pepper
- Warmed cooked rice
- 1 cup parsley chopped
- 2 green onions diced
Heat a tablespoon of oil in a large Dutch oven over medium heat. Add the andouille and brown on all sides. Remove to a paper towel-lined plate.
Season the chicken thighs with salt and pepper and add to the pot. Brown on both sides, about 15 minutes. Remove to a paper towel-lined plate.
Add the butter and melt. Whisk in the flour and cook 10-12 minutes or until brown.
Add onion, celery, bell pepper and garlic to a food processor. Pulse a few times to roughly chop then add to the Dutch oven with the roux. Stir and cook for about 5 minutes to cook out some of the liquid.
Add the beer and deglaze the pot. Make sure to scrape up the yummy bits that may have stuck to the bottom.
Add the chicken stock, bay leaves, paprika and cayenne. Stir.
Add in the chicken pieces and simmer for 1 hour or until the chicken has started to fall off the bones.
Carefully remove the chicken to a cutting board and pull the meat from the bones. Shred and return to the pot.
Slice the andouille and add back to the pot. Warm thoroughly.
Serve over warm cooked rice garnished with chopped parsley and green onions.
It doesn’t even have to be a cold day to enjoy a big ole bowl of this delicious, warming chicken noodle soup. It does help, though. This soup hit the spot, starting with an absolutely divine-tasting broth. Tender, flavorful chicken and a surprise… chickpeas… round out a big bowl of happiness.
I’m a big fan of this chicken noodle soup. It was easy to make, but best of all, it was great. I’m a big fan of chicken thighs, preferring them over white meat. The thighs make for the perfectly tasty broth. You wouldn’t get that with breast meat, that’s for sure.
Also try my southwestern turkey soup.
Chicken Noodle Soup
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10 servings
- 1 tablespoon olive oil
- 1 large onion 1/2" slices
- 4 ribs celery 1/2" dice
- 3 carrots 1/2" dice
- Kosher salt
- 2 cloves garlic minced
- 2 teaspoons dried red pepper flakes
- 1 teaspoon dried thyme
- 3 pounds bone-in chicken thighs remove skin and excess fat
- water as needed
- 2 bay leaves
- 1 lemon halved
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmet
- Freshly ground black pepper
- 2 cups orecchiette pasta
- 1 15-ounce can chick peas
- 2 tablespoons fresh cilantro chopped
Heat oil in a large Dutch oven or pot over medium-high heat.
Add the onions, celery, and carrots. Add salt to taste and cook until the vegetables start to soften, 8-10 minutes.
Add the garlic, red pepper, and thyme and cook for 2 more minutes.
Add the chicken and enough water to just cover the chicken.
Add the bay leaf. Bring the mix to a boil then reduce to simmer. Continue simmering for 30 minutes.
Scrape off any accumulated foam. Add the juice of the lemon plus the lemon halves, along with the cinnamon and nutmeg. Stir and add salt and pepper to taste. Simmer for another hour.
Cook the pasta per package instructions.
Remove the chicken from the pot and let cool slightly before pulling the meat from the bones. Chop or shred as desired and return the meat to the pot.
Remove the bay leaves and the lemon halves and add the chick peas. Warm through.
To serve, divide pasta between four bowls and top with the soup. Garnish with cilantro and serve.
Four servings? Ok, maybe. You’ll think that before you taste this creamy cheddar soup. After that first taste you’ll be thinking… only one serving! And all mine! So creamy. So rich. And just the right amount of cheesiness! Not so thick that it’s a dip, not so thin that it’s a… uh.. er.. something thin! It’s the perfect lunchtime soup too since it takes nearly no time at all to make!
Now, this creamy cheddar soup is perfect as it is. But I really like the little sprinkle of cayenne at the end. That little heat offsets the sweetness and creaminess of the soup just perfectly.
Also try my creamy pimento cheese soup.
Creamy Cheddar Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
- 3 tablespoons butter
- 1 small onion diced
- 1 medium bell pepper seeded, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 1/2 cups cream
- 3/4 cup sharp Cheddar cheese shredded
- 1/2 cup green onions sliced, divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 dash cayenne pepper optional
Melt butter in a large saucepan over medium heat.
Add the onion and bell pepper and saute for 5-7 minutes or until just starting to soften.
Add the chicken stock and cream. Stir and cook until thickened.
Add the cheese and stir.
Add 1/4 cup of the green onions, salt and pepper to taste, and the cayenne if using. Stir.
Serve garnished with remaining green onions and a dash of cayenne if desired.