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Cajun Chicken and Sausage Etouffee
Created by: Nathanielmc1
Ingredients
- 1 lb chicken breast, diced
- 1/2 lb andouille sausage, sliced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp Cajun seasoning
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 4 cups cooked white rice
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a roux. Cook the roux, stirring frequently, until it turns a dark caramel color, about 15-20 minutes.
- Add the onion, bell pepper, and celery to the skillet and cook until the vegetables are softened, about 5 minutes.
- Stir in the garlic, Cajun seasoning, thyme, oregano, and cayenne pepper, and cook for an additional 2 minutes.
- Add the chicken and sausage to the skillet, and cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth and diced tomatoes, and bring the mixture to a simmer. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens.
- Season with salt and pepper to taste.
- Serve the Cajun chicken and sausage etouffee over cooked white rice.
- Enjoy!
Cajun chicken and sausage etouffee is a classic Louisiana dish with a rich history. Originating from the Cajun and Creole cultures of South Louisiana, this flavorful dish is a staple in the region's culinary tradition. The dish is believed to have been influenced by French, Spanish, African, and Native American cuisines, resulting in a unique blend of flavors and ingredients. One of the most famous renditions of this dish can be found at the renowned K-Paul's Louisiana Kitchen in New Orleans, where Chef Paul Prudhomme popularized Cajun cuisine and elevated it to national acclaim. The key to a delicious etouffee lies in the perfect combination of spices, including paprika, cayenne, and thyme, which give the dish its signature depth of flavor. Today, the best versions of Cajun chicken and sausage etouffee can be found in authentic Louisiana restaurants, where chefs take pride in using fresh, local ingredients and time-honored cooking techniques. The dish typically features tender chicken and savory sausage smothered in a rich, roux-based sauce, served over a bed of fluffy rice. For those looking to recreate this dish at home, sourcing high-quality sausage and using a well-balanced blend of spices are essential for an authentic flavor profile. Whether enjoyed in a bustling New Orleans eatery or prepared in a home kitchen, Cajun chicken and sausage etouffee continues to delight food enthusiasts with its comforting and soulful appeal.
60 min
4
450 calories
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