Zan's Chicken and Sausage Etouffee
Here is another recipe that will require a little TLC, but this one is also well worth it. Rich, hearty and delicious! I love the process of cutting/prepping my vegetables, however you may shortcut and use a frozen trinity seasoning blend and dried seasoning in place of fresh ones.
Here is another recipe that will require a little TLC, but this one is also well worth it. Rich, hearty and delicious! I love the process of cutting/prepping my vegetables, however you may shortcut and use a frozen trinity seasoning blend and dried seasoning in place of fresh ones.
- 2 sticks butter
- 1 bunch fresh parsley chopped
- 1 tablespoon thyme
- 1 pound andouille smoked sausage sliced
- 1 pound cooked chicken breast or thigh
- 1 red onion chopped
- 3 bell peppers green, red, yellow
- 4-6 stalks celery whole stalk chopped
- 4-6 cloves garlic roughly chopped
- 2 teaspoon rosemary
- 32 oz chicken stock
- salt/pepper or cajun seasoning
- 1 bunch green onions chopped
- Carbohydrate 850.503139294733 g
- Cholesterol 689.459027776 mg
- Fat 213.070741190513 g
- Fiber 31.2584004887012 g
- Protein 289.177367437979 g
- Saturated Fat 66.1969599358735 g
- Serving Size 1 1 Serving (3699g)
- Sodium 6003.67232045684 mg
- Sugar 819.244738806032 g
- Trans Fat 23.5609311309743 g
- Calories 6596 calories
Step-by-step
- Slice smoked sausage into medium size pieces. (I like to take the casing off of the sausage before slicing it, but that is up to you). Cut up chicken breast into small to medium size pieces. Set aside.
- Add butter (or oil of your choice) to cast iron skillet & turn heat to medium. Add flour. Whisk continuously. Continue to whisk until you have a dark roux. Add chopped onion, green onion, peppers, celery, bell peppers, parsley, garlic. Sauté vegetables until tender. Continue to stir.
- Add chicken pieces to the skillet. Sprinkle rosemary, thyme, and salt/pepper seasonings over the top. Stir chicken and vegetables. Cook about 3 minutes turning the chicken as you cook. Add Sausage and cook another 5 minutes.
- Transfer everything to a cast iron dutch oven. Add chicken stock.
- Cover and allow to simmer for 30 minutes to 1 hour..
Unlike a standard seafood étouffee relying on shrimp stock and a lighter blonde base, this heavy meat iteration demands a robust foundation to support denser proteins. Heavy smoked sausage and poultry require careful pan monitoring during the flour browning stage; letting the heat climb too high will scorch the butter instantly, yielding an acrid taste that cannot be masked by stock. Whisking fat and flour over medium heat for twenty minutes produces the necessary mahogany depth without burning.
Starch selection dictates the success of the final bowl. Steamed long-grain white rice acts as the ultimate counterweight here, absorbing excess grease and balancing the heavy sodium load from the cured meats. Porridgy short-grain varieties will turn gummy under the weight of the rich gravy. Maintain a gentle simmer for at least thirty minutes once the chicken broth is incorporated, allowing the vegetables to break down fully and thicken the liquid naturally without relying on cornstarch slurries.
Leftovers improve significantly after twenty-four hours in the refrigerator as the dried thyme and rosemary thoroughly meld with the fats. Cool the cast iron dutch oven rapidly in an ice-water bath before transferring it to sealed glass containers to prevent bacterial growth in the dense center.
