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Chicken and Smoked Sausage Etouffee
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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.
Course Main
Cuisine Creole
Keyword chicken, etouffee, sausage, smoked
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 656kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 656kcal | Carbohydrates: 19g | Protein: 40g | Fat: 45g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 822mg | Potassium: 747mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1073IU | Vitamin C: 28mg | Calcium: 52mg | Iron: 3mg