Chicken and Smoked Sausage Etouffee

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

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

Course Main
Cuisine Creole
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.