Tyler Florence’s Chicken & Sausage Etouffee

This Mitten Movie Night is the first in July!  Did you have a good 4th?  Last week instead of Mitten Movie Night I posted my Best BBQ Sauce recipe for #CookoutWeek.  It was an honor to be a part of it.  Can’t wait to be a part of this great group once again for Choctoberfest too!  Tonight I am making an etouffee recipe that I watched Tyler Florence make on The Food Network years ago when I was just getting into cooking.  It sounded great so I made it and have been loving it ever since.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten

Pairing this meal with a long time love of mine Bell’s Oberon.  Fun Fact: Oberon’s release is celebrated with ‘Oberon Day’…what a World we live in!  Check out all their other release dates here.  We are watching What We Do In The Shadows.  It came on Netflix and we started watching a little of it then decided to save it for tonight.  What I did see was hilarious and I don’t think you can go wrong with a ‘documentary’ about Vampires living together.  That’s my kind of humor.  Now on to the food.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten

If I described this dish in one word it would be ‘simple’.  However using that word would lead you to believe that the flavor is pretty basic too-nope. Wrong.  If your looking for an easy meal with lots of flavor this is it.  Start by chopping the chicken into pieces.  Sautee in a pan with a 2 teaspoons of oil for about 5 minutes.  Chop the sausage then add to the pan.  Cook for another 5 minutes until the chicken is cooked through and sausage is crisp.

While the meat is cooking take the pepper, onion, garlic cloves and celery and add to a food processor.  Chop items until they are small and well combined.  Remove the cooked chicken and sausage from the pan.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten

To the same pan add chicken stock and the processed vegetables.  Start cooking over medium/high heat.  Add the chicken and sausage back to the pot.  Let the stock reduce by half until it make a smooth sauce.  Serve over rice and maybe a side of Hone-Jalapeno Cornbread.  And here you are……

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten #etouffee #chickenandsausage #chicken
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Tyler Florence's Chicken & Sausage Etouffee
Spicy andouille sausage and chicken are sauteed then combined with a light sauce. This meal is all about simple flavors combing to make one spectacular dish.
Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten
Instructions
  1. Start by chopping the chicken into pieces. Sautee in a pan with a 2 teaspoons of oil for about 5 minutes. Chop the sausage then add to the pan. Cook for another 5 minutes until the chicken is cooked through and sausage is crisp.
  2. Take the pepper, onion, garlic cloves and celery and add to a food processor. Chop items until they are small and well combined.
  3. Remove the cooked chicken and sausage from the pan.
  4. To the same pan add chicken stock and the processed vegetables. Start cooking over medium/high heat.
  5. Add the chicken and sausage back to the pot. Let the stock reduce by half until it make a smooth sauce. Serve over rice. Enjoy!
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Porcupine Meatballs and Zoodles

You know….I love carbs.  I L-O-V-E them.  Bread! Pasta! YUM! But I honestly don’t love them as much as I love zucchini.  Oh, zucchini!  Such a diverse veggie whether I fry it, put it in some muffins or making zoodles like these there are so many ways to make it delicious.  How about adding one of my families favorites to it? Yes! So now we have a new recipe to add to our dinner routine, Porcupine Meatballs and Zoodles.

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

It’s funny to think that this was one of my very first recipes that I put on my blog.  Looking back almost 8 months in I have realized how far I’ve come with my photos so I’m going through and giving them a fresher look.  And this one needed it….badly!  While the pictures were bad I will give myself a little credit in the fact that I had basically 0.2% experience in photography.  Knew nothing about food styling (still working on that).  Didn’t have a clue about blogging.  I just knew that I wanted to share my food, family and what I enjoy.  So I jumped in and here I am.  Learning more every day about photography, writing and sharing.  Really hoping that it will continue to grow from here.  Ok, enough about me-on to the recipe that got this all started only with better pictures.

First, let’s start off with the meatballs. You can use any beef flavor rice you like or even shake it up with different flavors but I always stick to the beef flavored as I find it give the best taste.   Cook the rice according to package directions then……and this is *Important*…let it cool! Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs. Once it’s cooled add it to your turkey, and egg.  Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.

At this time preheat the oven to 350 degree.   Prepare your ‘zoodles’ using a spirilizer.  Chop onions, garlic, green peppers.  Add all of it into a bowl then top with olive oil.  Put onto another baking sheet then put both the meatballs and the zoodles now go into the oven for 35 minutes.

Porcupine Meatball with Zoodles from Bottom Left of the Mitten

In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.  Sprinkle with Parmesan and here you are…. Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

This recipe has been updated with photos & recipe.

*Affiliate links are included in this post. Please read my Discloser Policy.

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

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Porcupine Meatballs and Zoodles
Tender turkey mixed with beefy rice to make the perfect meatball. Place atop zucchini noddles and chunky vegetables. Cover with spaghetti sauce & top with Parmesan for a different kind of 'spaghetti & meatballs'.
Porcupine Meatballs with Zoodles from Bottom Left of the Mitten
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Porcupine Meatballs
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Porcupine Meatballs
Porcupine Meatballs with Zoodles from Bottom Left of the Mitten
Instructions
Porcupine Meatballs
  1. Cook the rice according to package directions then…...and this is *Important*…let it cool!
  2. Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
  3. Preheat the oven to 350 degree.
Zoodles
  1. Prepare zucchini 'zoodles' using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet.
  2. Both the meatballs and the zoodles now go into the oven for 35 minutes.
  3. In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.
  4. Sprinkle with Parmesan. Enjoy!
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Chicago Deep Dish Pizza #SundaySupper

Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own!  Thick crust that is loaded with toppings, cheese and tomatoes.  Baked to gooey perfection.  Forget traditional crust and make this Chicago Deep Dish Pizza.

Chicago Deep Dish Pizza from Bottom Left of the Mitten

Where we live we are about 2 hours from many major cities.  That means we can stay home or go visit Indianapolis, Detroit, Toledo (their craft beer scene is awesome~I highly suggest giving it a try) or Chicago.  While we don’t hit Chicago very often we were able for a time to get real deep dish at a Gino’s East location that they had about a half hour from us in Granger, Indiana.  Sadly though it closed.  So it was up to make the thick pizza that I loved so much!  Other than the sausage that comes on an authentic Gino’s East, which is amazing, I think I pulled it off a pretty good copycat.

Chicago Deep Dish Pizza | Bottom Left of the Mitten

Start off with your crust.  This recipe is very similar to my White Chicken Pizza with Basil & Blackberry Sauce with the exception of reducing the flour and adding cornmeal to the dough.  It gives it that crunchy texture that most deep dish pizzas have.  Gather your ingredients….

Chicago Deep Dish Pizza from Bottom Left of the Mitten

Mix yeast, water & honey together.  Cover bowl with plastic wrap and let sit for 10 minutes.  You should see bubbles are formed on the top of the water/yeast mixture.  Now add the flour, honey & salt to the yeast mixture.  Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil.  Put a towel over the bowl and let rise for 15-20 minutes.

Once the dough has risen uncover and place on a floured surface.  Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan.  Place the dough into the pan cinching edges as not to overlap over the top of the pan.  Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.  Take out of the oven and now it’s time to load it up!  Layer cheese, filling, more cheese then top with the drained tomatoes.  It’s very important that the tomatoes are drained because you don’t want the juice making your crust soggy.

Chicago Deep Dish Pizza from Bottom Left of the Mitten

My filling is a combination of Italian sausage, hamburger, mushrooms, green peppers, olives, onions, garlic cloves mixed with Italian seasonings and tomato paste.  I will put the full ingredients below but this is your pizza please add whatever you like!  A great crust, lots of cheese and the crushed tomatoes really are what make a deep dish what it is.  A blank slate to add whatever toppings you like.  Once all your layers are on place in your oven that is already preheated at 375 degrees.  And here you are….

Chicago Deep Dish Pizza from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you Coleen of The Red Headed Baker for hosting this week! Need more pizza inspiration?  Here are 50+ more recipes to check out….

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Chicago Deep Dish Pizza from Bottom Left of the Mitten

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Print Recipe
Chicago Deep Dish Pizza
Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own! Thick crust that is loaded with toppings, cheese and tomatoes. Baked to gooey perfection.
Chicago Deep Dish Pizza from Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Servings
slices
Ingredients
Deep Dish Crust
Sausage Filling
Course Main Dish
Cuisine Pizza
Servings
slices
Ingredients
Deep Dish Crust
Sausage Filling
Chicago Deep Dish Pizza from Bottom Left of the Mitten
Instructions
Deep Dish Crust
  1. Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. Add flour, honey & salt to the yeast mixture. Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil. Put a towel over the bowl and let rise for 15-20 minutes.
  2. Once the dough has risen uncover and place on a floured surface. Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan. Place the dough into the pan cinching edges as not to overlap over the top of the pan. Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.
Sausage Filling
  1. Brown sausage and hamburger. Add onions, green peppers, olives, mushroom and garlic. Cook all together the meat is cooked through and the vegetables are soft.
  2. Add in tomato paste, Italian herbs and sugar. Take off heat. Add to pizza in a thick layer.
  3. Take crust out of oven. Load with layers like this: -1/2 Cheese -Filling -Remaining Cheese -Drained tomatoes
  4. Once all your layers are on place in your oven that is already preheated at 375 degrees.
  5. Cut into 8 pieces and enjoy!
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