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

Tyler Florence's Chicken & Sausage Etouffee

Chicken and sausage Etouffee has spicy andouille sausage, chicken and a simple sauce that comes together to make one spectacular dish.
Course Main Dish
Cuisine Chicken, Food to Drink to, Pork
Keyword chicken, pork
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings


  • 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!