Chicken-and-Andouille Étouffée

Made this for company and got huge raves. Only changes I would make is it needs some heat during the cooking process; some type of pepper. I put in chili flakes but that was not enough heat. Also I used both thighs and breasts due to pandemic chicken shortage at my store. Breast meat was dry in comparison. Next time I will use thighs and perhaps shrimp. I prepped everything before my guests arrived and it took me maybe 20 minutes to cook while they were doing apps. Yummo!

Absolutely delicious! Easy to put together for a Fat Tuesday or any day of the week. Helps to prep the veggies and cut the chicken and sausage a day ahead for added ease. Used butter instead of oil~yum!

这道菜我fricassee by starting with a roux. Etouffee is made in butter butter butter. But I guess people use the word etouffee and think smothered but in the traditions I follow in southwest Louisiana vernacular, etouffee is Always made in slowly cooked butter butter butter.

I was making enough for only two people, so i used 1 chicken breast, and one sausage, and all the vegetables called for. Didn't have tomato paste, but i had a bunch of tomatos getting old, so i tossed them in. This was great, easy, quick and we are totally full in our tummies!

I make this recipe ALOT. Sometimes I add shrimp. I do add some cajun seasoning from the spice aisle at the store and have even made this using pheasant breast from my husband's hunting trips. Everyone always loves it. Need to mention that I love Grace Parisi's recipes.

Amazing recipe! Really good!

I loved this recipe! I made only a couple of changes. I used coconut oil and the other change was orange bell pepper instead of green. I suggest you might want to chop vegetables ahead to save time. I chopped vegetables a day ahead.