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 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.
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 this recipe for chicken and sausage etouffee.
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 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.
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. 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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