Sausage, Shrimp & Chicken Etouffee for Mardi Gras


Laissez les bons temps rouler! I love celebrating a holiday with a themed-dinner, though we actually enjoyed this one last night instead since Dave had a work dinner tonight. Jambalaya and etouffees are my favorite and this is actually one Dave made (at my direction) last Mardi Gras when I was on bed rest. This version I added sausage and chicken to instead of just shrimp as in the original recipe.

The babies unfortunately didn't get a taste of this since I just finished the leftovers for dinner. It's a unique flavor though, not sure they would've been fans.

Based on Closet Cooking recipe here
4 tablespoons butter 
4 tablespoons flour 
1 pound shrimp, shelled and deviened 
1 chicken breast
3 links of cajun sausage, sliced
2 cups chicken broth 
1 cup onion, diced 
1/2 cup celery, diced 
1/2 cup bell pepper, diced 
4 cloves garlic, chopped 
1 teaspoon thyme, chopped 
1 cup tomato, diced 
1 tablespoon creole or Cajun seasoning 
1 tablespoon Worcestershire sauce 
hot sauce to taste 
salt and pepper to taste 
2 tablespoons butter 
juice from 1/2 a lemon    
1/4 cup green onions, sliced 
1/4 cup parsley, chopped

Heat a skillet with a little oil over medium-high heat, then reduce to medium and cook chicken breast (seasoned with salt and pepper) until done (approx. 12 minutes, flipping once). Remove the chicken, add a little more oil, then add the sausage. Cook until browned. Set aside with the chicken, dicing the chicken when cooled.

Melt the butter in a large sauce pan over medium heat, cook until it starts to brown, then sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes. It will smell nutty.

Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for 10 minutes before straining the solids from the broth and set aside.

Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes. Add the garlic and thyme and cook for a minute. Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes. Add the shrimp, chicken and sausage and cook until the shrimp is pink, 3-5 minutes. Season with hot sauce, salt and pepper to taste. Mix in the butter, lemon juice, green onion and parsley and enjoy over cooked rice.

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