Melting Pot Sausage Étouffée Recipes

CHICKEN AND SMOKED SAUSAGE ETOUFFEE

Chicken and Smoked Sausage Etouffee image

Provided by Tyler Florence

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

Extra-virgin olive oil
1 pound andouille sausage links
4 leg-thigh chicken pieces
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3/4 cup all-purpose flour
1 medium onion, roughly chopped
2 ribs celery, roughly chopped
1 green bell pepper, roughly chopped
4 cloves garlic
4 cups low-sodium chicken stock
2 tablespoons paprika
Pinch cayenne pepper
1 cup chopped fresh flat-leaf parsley
2 scallions diced

Steps:

Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.

ITALIAN SAUSAGE ETOUFFEE

Italian Sausage Etouffee image

Make and share this Italian Sausage Etouffee recipe from Food.com.

Provided by WeazelChef

Categories Gumbo

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

6 links Italian turkey sausage
extra virgin olive oil
1 cup sweet red pepper relish
1/2 cup butter
minced garlic
1/4 cup flour
creole seasoning
1 (8 ounce) can stewed tomatoes
2 tablespoons dried parsley
1 tablespoon dried oregano
6 green onions, sliced
1 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
cooked rice

Steps:

Drizzle olive oil around a small pan and saute sausage with garlic.
When the sausage is brown, add the relish and bring to a simmer.
In a big pot, melt the butter, garlic, and a little olive oil.
Add the flour and whisk together.
Add the rest of the ingredients except for the rice and simmer for 30 minutes.
Serve over hot rice.

Nutrition Facts : Calories 341.7, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 851.3, Carbohydrate 34.5, Fiber 2.6, Sugar 13.6, Protein 2.5

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