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Cajun Chicken and Sausage Etouffee with Vegetables
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound andouille sausage, sliced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 4 cups cooked white rice
- Chopped green onions for garnish
Instructions
- In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Stir in the flour to make a roux, and cook, stirring constantly, until the roux is a dark caramel color, about 15-20 minutes.
- Add the diced onion, bell pepper, and celery to the pot, and cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the minced garlic, and cook for an additional 1-2 minutes.
- Add the chicken pieces and andouille sausage to the pot, and cook until the chicken is browned on all sides.
- Season the mixture with Cajun seasoning, dried thyme, dried oregano, and cayenne pepper. Stir to combine.
- Pour in the chicken broth, diced tomatoes, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded together.
- Taste the etouffee and season with salt and pepper as needed.
- To serve, spoon the etouffee over cooked white rice and garnish with chopped green onions.
- Enjoy your Cajun Chicken and Sausage Etouffee with Vegetables!
Cajun Chicken and Sausage Etouffee is a classic Louisiana dish with a rich history. Originating from the Cajun and Creole communities, this flavorful dish has evolved over generations. Traditionally, it consists of tender chicken, savory sausage, and a rich roux-based sauce, served over rice. However, modern variations often include a medley of vegetables such as bell peppers, celery, and onions, adding a delightful crunch and depth of flavor. Renowned chefs like Paul Prudhomme and Emeril Lagasse have popularized this dish, showcasing it in their iconic New Orleans restaurants. Today, the best versions of this dish can be found in the heart of Louisiana, particularly in the vibrant city of New Orleans. The key to a perfect Cajun Chicken and Sausage Etouffee lies in the careful balance of spices, the quality of the roux, and the freshness of the vegetables. For a unique twist, some chefs incorporate okra or tomatoes, adding a Southern flair to this beloved recipe. Whether enjoyed in a bustling restaurant in the French Quarter or prepared at home with a personal touch, Cajun Chicken and Sausage Etouffee with added vegetables is a true taste of Louisiana's culinary heritage.
60 min
6
380 calories
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