Mardi Gras Inexpensive Chicken Sausage Etouffee

Inexpensive Chicken Sausage Etouffee


6 tablespoons unsalted butter

1/2 cup King Arthur All Purpose Flour

1 lb package of organic chicken andouille sausage, sliced 1/4″ thick

4 cups organic chicken stock

2 medium onions chopped

2 cups chopped green bell peppers

2 cups chopped celery

2 tablespoons minced garlic

2 bay leaves

1/4 cup chopped fresh parsley

2 tablespoons of Cajun seasoning  (recipe below)

Steamed white rice, for serving

METHOD for Inexpensive Chicken Sausage Etouffee

Chop the onions, celery and pepper.  Cover and set aside.  In a large Dutch oven melt the butter over medium heat. Slowly add the flour and stir continuously to break up any clumps of flour. I am making a roux. Stir over medium heat. Then, you have to wait until the roux is between the color of peanut butter and a milk chocolate bar.  Not too light, not to dark. Then, keep stirring.  You do not want the roux to burn and stick to the bottom of the pot!  After 5 to 7 minutes of stirring (and arm numbness) the color of the roux should be just right.  Additionally, then you want to add the vegetables to the pan and stir until well combined. After that, and with the vegetables in the pan, you want to keep stirring for another 10 minutes.  Then, add the bay leaves, garlic, and 2 tablespoons of Cajun seasoning. I keep stirring for 2 more minutes to allow spices to mix well with vegetables.  After that, I keep stirring, slowly.  Then, I add the chicken stock mixing the roux very well and the etouffee will thicken up quickly.

Bring the pot to a boil, then reduce to a simmer. Add the chicken sausage.  Cook the etouffée, stirring every few minutes for 45 minutes. Serve the etouffée with steamed white rice.

DIY Cajun Spice Mix 
2 tablespoons Garlic Powder

2 tablespoons Smoked Paprika

2 tablespoons Salt

1 tablespoon Black Pepper

1 tablespoon Cayenne Pepper

1 tablespoon Dried Thyme

1 tablespoon Onion Powder


I hope you enjoy Chicken Sausage Etouffee!

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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