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Spicy Cajun Chicken and Sausage Etouffee
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons Cajun seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish
Instructions
- In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until the roux is a dark reddish-brown color, about 15-20 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the pot, and cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the andouille sausage and chicken, and cook for another 5 minutes, or until the chicken is browned on all sides.
- Pour in the chicken broth and diced tomatoes, then add the Cajun seasoning, cayenne pepper, paprika, thyme, oregano, bay leaf, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded together.
- Taste and adjust the seasoning if necessary.
- Serve the spicy Cajun chicken and sausage etouffee over cooked white rice, and garnish with chopped green onions. Enjoy the extra spicy kick!
Originating in the heart of Louisiana, Cajun Chicken and Sausage Etouffee is a fiery and flavorful dish that has become a staple of Cajun cuisine. This spicy and soulful dish is a testament to the rich culinary heritage of the region, with its roots tracing back to the French, Spanish, and African influences that have shaped Louisiana's food culture. The dish is believed to have been created by Cajun and Creole cooks who sought to make the most of the local ingredients, infusing them with a bold blend of spices and seasonings. The result is a tantalizing medley of tender chicken, savory sausage, and a rich, spicy roux, all simmered to perfection and served over a bed of fluffy rice. Today, this dish can be found in many Cajun and Creole restaurants across Louisiana, with each chef adding their own unique twist to the recipe. From the bustling streets of New Orleans to the quaint bayou towns, there are countless variations of this beloved dish, each offering a different take on the classic flavors of the region. For those seeking the ultimate Cajun Chicken and Sausage Etouffee experience, a visit to the iconic restaurants of New Orleans is a must. Places like K-Paul's Louisiana Kitchen, Dooky Chase's Restaurant, and Commander's Palace are renowned for their authentic Cajun and Creole fare, including their mouthwatering renditions of this spicy etouffee. When it comes to making this dish at home, the key lies in the spices. A generous amount of cayenne pepper, paprika, and a touch of hot sauce are essential for achieving that signature Cajun heat. Additionally, using high-quality andouille sausage and fresh, locally sourced chicken will elevate the flavors to new heights. For those looking to switch things up, a popular alternative method for making Cajun Chicken and Sausage Etouffee involves the use of a slow cooker. This approach allows the flavors to meld together over several hours, resulting in a dish that is even more deeply infused with the essence of Cajun cuisine. Whether enjoyed in a bustling restaurant in the heart of New Orleans or lovingly prepared at home, Cajun Chicken and Sausage Etouffee is a dish that embodies the fiery spirit and rich culinary traditions of Louisiana. With its bold flavors and soulful charm, it continues to captivate the palates of food enthusiasts around the world.
60 min
6
450 calories
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