• Tommy Centola

Chicken & Sausage Étouffée

In my new book,Creole & Cajun Comfort Food, I have recipes for Crawfish Étouffée (cover photo) and Chicken and Sausage Étouffée. They are very different as the second one has a more tomato flavor. My wife,, who is not big fan of cooked tomatoes, asked if could combine the two. We were having friends come over who had eaten my cookbook version. I thought this would be a great opportunity to test out this new recipe. It was so well received that I thought I would share it with you.


Butter flavored cooking spray

2 pounds boneless skinless chicken thighs, cut into bite-sized pieces

1 pound smoked sausage, sliced and cut into half moons

Creole seasoning

1 1/2 sticks butter

1 large onion, chopped

3 cloves garlic, minced

1/2 cup all-purpose flour

6 tablespoons tomato sauce

3 cups chicken stock

2 bunches green onions, chopped

1/3 cup fresh parsley, chopped

Salt, pepper and Creole seasoning to taste

Cooked rice or pasta


Spray a large skillet with cooking spray. Add chicken and sausage to skillet and season with Creole seasoning. Over medium heat, sauté until chicken is almost cooked through, about 5 minutes. remove from pan and set aside.


Wipe out skillet. Melt butter in skillet over medium heat. Add the onion and sauté until transparent. Stir int he garlic and cook for a minute. Stir in flour until well blended. Cook for a minute or two. Gradually stir in the tomato sauce and stock until well blended. Add the chicken and sausage and bring to a simmer. Add the green onions, parsley, salt, pepper and Creole seasoning. Simmer for 5 to 10 minutes over low heat, until chicken is cooked through. Add additional chicken stock if needed for desired consistency. Adjust seasonings and serve over rice or pasta.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!


My new cookbook, Creole & Cajun Comfort Food, is now available online at Amazon and Barnes & Noble.

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