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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 251.3
  • Total Fat: 14.4 g
  • Cholesterol: 65.1 mg
  • Sodium: 1,097.4 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 17.1 g

View full nutritional breakdown of Tyler Florence Chicken & Sausage Etouffe calories by ingredient
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Tyler Florence Chicken & Sausage Etouffe

Submitted by: SROBERTS82

Introduction

Chicken and Sausage stew. Similar to Tyler Florence recipe from Food Network but without the beer. Chicken and Sausage stew. Similar to Tyler Florence recipe from Food Network but without the beer.
Number of Servings: 8

Ingredients

    4 chicken thighs
    1 lb andouille
    2 TBL olive oil
    2 TBL butter
    3/4 c flour
    6 cups chicken broth
    2 celery stalks
    1 green pepper
    1 onion
    2 bay leaves
    2 TBL paprika
    pinch of cayanne pepper

Directions

put olive oil in a dutch oven and heat up. Slice the sausage and brown it in the oil. Remove and drain on paper towels. Add chicken and brown it in the oil. Remove and drain on paper towels. Add butter to oil already in the pan. Add the flour and make a roux. Cook until peanut-butter colored.

In the food processor chop the clelery, onion and green pepper. Chop it up very fine. Add to the roux and cook a couple minutes to evaporate some of the moisture.

Add 4-6 cups of chicken broth (4 if you like it thick - I add 6 because I like it loose) and stir until the roux is blended into the broth. Add the sausage and chicken back. Add the paprika and bay leaves and cayanne. Simmer about an hour.

When you are ready to serve, remove the chicken and shred it with forks, then return to the pot. Serve over rice (not included in calorie count) or it's excellent over a baked potato!


Serving Size: makes approximately 8 - 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SROBERTS82.






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