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.

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