Chicken Etouffee

Chicken Etouffee

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Today’s recipe comes from the kitchen of Colette’s Catering.

4 oz butter
4 oz flour
2 T olive oil or vegetable oil
1 C diced celery
1 C diced onion
1 C diced green pepper
¼ C Cajun seasoning
2 tsp leaf oregano
1 ½ tsp thyme
1 ¾ tsp basil
2 tsp fresh garlic
1 qt chicken stock
¼ C hot sauce
15 oz can diced tomatoes undrained
1 T tomato paste
8 oz Cajun or smoked sausage, sliced
1 ½ pounds diced cooked chicken


  1. Cook flour and butter together to make a brown roux. Reserve the roux for later use.
  2. Heat oil. Add vegetables and sweat until onion is transparent.
  3. Add remaining ingredients except sausage and chicken.
  4. Add reserved roux and simmer for 10 minutes.
  5. Add sausage and chicken and simmer another 15 minutes or until heated through.
  6. Adjust seasonings for personal preference.
  7. Serve over rice. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language, racial slurs or consistent name calling will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review.

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