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chicken and sausage étouffée in a thick golden sauce over white rice in a wide horizontal shot, green onions on top, a spoon resting in the bowl, rustic table, warm natural light, shallow depth of field, landscape orientation

Chicken and Sausage Étouffée

Chicken and sausage cooked in a rich and buttery étouffée sauce and served with rice.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken thighs cubed
  • 8 oz andouille sausage sliced
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 1 onion diced
  • 2 tsp Cajun seasoning

Method
 

  1. Melt the butter and whisk in the flour, cooking to a peanut-butter-colored roux.
  2. Add the onion and cook until softened.
  3. Slowly stir in the broth and Cajun seasoning until smooth and thickened.
  4. Add the chicken and sausage and simmer 25 minutes until tender.
  5. Serve over hot white rice.

Notes

A handful of chopped green onions stirred in at the end brightens it up.