Louisiana Etouffee with Chicken, Sausage & Shrimp

2-3 T. canola or vegetable oil
3 T. flour
½ diced onion
¼- ½ diced bell pepper
1 celery rib, finely diced
1 tsp. minced garlic
1-2 oz. sausage (about ½ Andouille link is best) thickly diced.
2 tsp. tomato paste
1 c. chicken broth or chicken bouillon cube dissolved
1 boneless skinless chicken breast
½ c shrimp with tails removed

In heavy skillet, heat oil until very hot. Reduce heat to medium. Whisk in the flour and cook (whisking constantly) until lightly browned, about 2 minutes. Add onion, pepper, celery & garlic – season to taste with salt & fresh pepper – cook for about 4-5 minutes. Add sausage & tomato paste and cook for another 2 minutes. Add broth & simmer for about 3 minutes more. Add chicken cooking for about 3 minutes then add shrimp. Simmer for another 2 minutes until meat is done.  Serve over rice. (Provide a good hot sauce as the perfect accompaniment!)

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