Chicken-and-Andouille Étouffée

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!

This recipe how I make a 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.