Chicken and Sausage Etouffee has spicy andouille sausage, chicken and a simple sauce that comes together to make one spectacular dish.
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.
Tonight I am making a chicken and sausage 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.
What beer pairs well with Etouffee?
The beer: 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.
What movie is great to pair with spicy food and craft beer?
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.
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 you’re looking for an easy meal with lots of flavors this is it.
How to make Chicken & Sausage Etouffee:
Start by chopping the chicken into pieces. Sautee in a pan with a 2 teaspoons of the 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.
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 makes a smooth sauce.
Want more Bell’s Brewery food and beer pairings?
- Thick Crust Sausage Pizza paired with Two Hearted Ale
- Smoke Sausage Nachos with Larry’s Flamingo Fruit Fight
- Roast Beef Sandwich with Pooltime Ale
Serve over rice and maybe a side of Hone-Jalapeno Cornbread. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Tyler Florence's Chicken & Sausage Etouffee
- 1 medium boneless, skinless chicken breasts cut into cubes
- 1 3.5 ounces andouille sausage chopped
- 1 green pepper
- 1 onion
- 2 stalks celery
- 2 cloves garlic
- 2 cups chicken stock
- 2 cups brown rice prepared
- 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.
- 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.
- 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. Enjoy!
Last Updated on September 6, 2021 by [email protected]
This recipe is significantly different from Tyler Florence’s – most importantly, no roux. That said, it’s got great flavor! (And the no-roux part saves a lot of calories!) I processed my veggies basically to a puree
I will be updating this shortly to include the roux since it really needs the creaminess. Thank you so much for the tips, Jamie!