Thursday, August 6, 2009

Chicken and Smoked Sausage Etouffee

 Recipe adapted from Tyler's Ultimate on The Food Network:

I used 4 bone-in chicken breasts instead of thighs because I don't like dark meat. For my taste, I'd add a bit more cayenne (red) pepper. I served it over white rice and it was a complete meal.

It took 2 hours and the roux was a bit tricky, but we LOVED this meal. The leftovers were great, too. I've never been to New Orleans, but if the food tastes like this, I need to get there! I've had gumbo, etouffee, and jambalaya at restaurants and this one beat them all. Best part? I made it myself!

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