Sausage And Chicken Etouffee Recipe

Chicken and Smoked Sausage Etouffee Life's A Tomato

WEBNov 7, 2019 · 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 …

1. 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.
2. 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.
3. Add the butter and melt. Whisk in the flour and cook 10-12 minutes or until brown.
4. 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.

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Chicken Étouffée Our Salty Kitchen

WEBOct 20, 2020 · Instructions. Heat 1 tablespoon olive oil over medium high heat. Add chicken and andouille and saute until the chicken is no …

1. Heat 1 tbsp olive oil over medium high heat. Add chicken and andouille and saute until the chicken is no longer pink. Transfer the chicken, sausage, and residual pan juices to a bowl.
2. Reduce the heat to medium, then add the remaining 2 tbsp olive oil and butter; heat until the butter melts. Add the flour and whisk until no lumps remain; continue cooking, stirring occasionally, until the roux is deep golden brown, about 10 minutes. Be patient - the roux will first clump, then eventually smooth out and start to brown.
3. Add the onion, pepper, and celery. Toss to coat in the roux and saute 5 minutes.
4. Add the garlic and saute 1 minute. Add the tomato paste and work into the vegetables; saute until the tomato paste darkens, about 2 minutes.

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