Chicken and Smoked Sausage Etouffee

Name: Chicken and Smoked Sausage Etouffee
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 1 pinch Pinch cayenne pepper; 2 ribs celery, roughly chopped; 4 leg-thigh chicken pieces; 177 milliliters all-purpose flour; 237 milliliters chopped fresh flat-leaf parsley; 4 cloves garlic; 1 green bell pepper, roughly chopped; 6 servings Kosher salt and freshly ground black pepper; 946 milliliters low-sodium chicken stock; 6 servings Extra-virgin olive oil; 1 medium onion, roughly chopped; 2 Tbsps paprika; 454 grams andouille sausage links; 2 scallions diced; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Chicken and Smoked Sausage Etouffee a try. This recipe serves 6. One serving contains 707 calories, 35g of protein, and 54g of fat. If you have leg-thigh chicken pieces, cayenne pepper, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is an affordable recipe for fans of Creole food. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Set a Dutch oven over medium heat and add a 2-count of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the sausage links and brown slightly as you render some of the fat.

Ingredients you will need

Sausage Links

Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken.

Ingredients you will need

Salt And Pepper

Whole Chicken

Equipment you will use

Paper Towels

Frying Pan

Remove and set aside on a paper towels.

Equipment you will use

Paper Towels

With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.

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Butter

All Purpose Flour

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Wooden Spoon

Whisk

Pot

In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop.

Ingredients you will need

Bell Pepper

Celery

Garlic

Onion

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Food Processor

Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture.

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Vegetable

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Wooden Spoon

Pot

Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour.

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Chicken Pieces

Ground Cayenne Pepper

Whole Chicken

Paprika

Stock

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Pot

Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot.

Ingredients you will need

Chicken Pieces

Meat

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Cutting Board

Pot

Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.

Ingredients you will need

Andouille Sausage

Whole Chicken

Equipment you will use

Pot

Give it all a final taste and season with salt and pepper, to taste.

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Salt And Pepper

Transfer to a serving platter and garnish with plenty of parsley and scallions.

Ingredients you will need

Green Onions

Parsley

Equipment

Ingredients

Servings:

1pinch

Pinch cayenne pepper 2ribs

celery, roughly chopped 4

leg-thigh chicken pieces 177milliliters

all-purpose flour 237milliliters

chopped fresh flat-leaf parsley 4cloves

garlic 1

green bell pepper, roughly chopped 6servings

Kosher salt and freshly ground black pepper 946milliliters

low-sodium chicken stock 6servings

Extra-virgin olive oil 1medium

onion, roughly chopped 2Tbsps

paprika 454grams

andouille sausage links 2

scallions diced 2Tbsps

unsalted butter

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Palacio de Fefinanes Albarino with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.