- 2 tablespoons vegetable oil
- 1 pound andouille sausage, diced
- 3 pounds skin-on, bone-in chicken thighs
- Kosher salt
- ½ cup plus 2 tablespoons all-purpose flour
- 4 stalks celery, diced
- 1 large onion, diced (we used a yellow onion)
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- ¼ teaspoon cayenne pepper
- 4 cups low-sodium chicken broth
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons dry sherry
- Freshly ground black pepper
- Toasted Rice, for serving with the étouffée (recipe follows)
- Take a large pot (we used a large Dutch oven) and set it over medium-high heat. Once the pot’s hot, pour the vegetable oil in, adding in the andouille afterwards. Stir the andouille constantly for 4 to 5 minutes or until it looks crispy, taking the andouille out afterwards and placing it on a plate for now. Season the chicken with salt (we seasoned both sides of the chicken) before adding it to the Dutch oven in batches to get browned for 5 minutes per side (our chicken took 4-5 minutes per side to get browned). Once each batch is browned, put the chicken on the same plate as the andouille. Once all the browned chicken is on the andouille plate, you can move onto the next step.
- Now we make the roux: take the pot off the heat and let it cool down a little bit before measuring how much drippings are in the pot (you only need ¼ cup, if you have more than that, then discard the excess but if you don’t have enough to get ¼ cup then add more oil until you do reach ¼ cup). Return the pot (with the ¼ cup of drippings in it), sitting it over medium heat. Once the drippings are hot, sprinkle in the flour, stirring to scrape up the browned bits from the bottom of the pot using a wooden spoon. Continue to stir for 10 to 12 minutes or until the flour mixture looks deep brown and smells nutty. Now mix in the following ingredients: celery, onion, bell pepper, garlic, cayenne and salt to taste (we added in ½ teaspoon). Stir for 6 to 8 minutes or until the vegetables are tender.
- Whisk the broth in now, putting the andouille and chicken back into the pot. Let the mixture simmer for 25 minutes or until the chicken is fully cooked (25 minutes did it for us). Take the chicken out of the pot and put it on a plate where it can cool down enough that you won’t end up burning your fingers when you handle it (don’t turn the heat off, let the stew simmer). Remove the skin and bones from the chicken and throw them away. Shred the chicken meat and put it back in the pot, adding in the shrimp and sherry as well. Let the stew cook for another 2 to 3 minutes or until the shrimp is pink and just cooked through. Season with salt and black pepper to taste.
- 4 tablespoons butter (we used unsalted butter)
- 2 cups converted long-grain rice
- 1 teaspoon salt (we used table salt)
- ½ teaspoon pepper (we used freshly ground black pepper)
- 2 cups chicken broth (we used reduced-sodium chicken broth)
- Chopped scallions (we sliced 3 scallions)
- Chopped parsley (We took a bundle of Italian parsley, removed the stems and roughly chopped the leaves. We got somewhere between 1/3 to ½ cup of chopped parsley.)
- Add the butter to a pot, setting the pot over medium-high heat. Once the butter’s melted, stir in the rice, salt and pepper. Continue to stir for another 5 minutes or until the rice looks golden. Stir in the broth and water, bringing it to a simmer. Once simmering, turn the heat down to low. Put a lid on the pot to cover and let the rice cook for 15 minutes. Take the pot off the heat and let it sit for 5 minutes. Fluff the rice with a fork and mix in the scallions and parsley.
Étouffée in french means “smothered” and believe us, this tastes so good you’re definitely going to want to smother the rice with this delicious étouffée ! While the dish did turn out salty (which is on us), there was so much flavor in the sauce that it was hard to put it down ! The rice actually helped cut down on the saltiness and added more texture to the meal but was tasty enough that we could’ve been happy just eating it all by itself. The andouille was like an extra burst of flavor every time you had some in a bite. The chicken and shrimp helped make this feel hearty as well as adding additional textures to the dish. This étouffée is wonderful whether you’re looking for something to fix for mardi gras or just want a scrumptious, hearty meal
This recipe came from Food Network.
We weren’t paid in any form to promote Food Network.
Take care everybody !
- 2 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 1 cup thinly sliced miniature sweet red peppers
- ½ cup sliced green onion
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- ¾ teaspoon kosher salt
- 3 tablespoons blackening seasoning (we used Zatarain’s blackening seasoning)
- 3 tablespoons olive oil (we used extra-virgin olive oil)
- 3 tablespoons fresh lemon juice
- 3 pounds jumbo fresh shrimp, peeled and deveined
- 4 (6- to 8-inch) loaves French bread, split lengthwise (we used 16-inch loaves and cut it into 8-inch portions)
- Rémoulade sauce
- 1 ½ cups mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon minced green onion
- 1 tablespoon minced fresh parsley
- 1 tablespoon sweet pickle relish
- 1 tablespoon fresh lemon juice
- 3 teaspoons Creole seasoning (we used Zatarain’s)
- 2 teaspoons hot sauce (we used Frank’s RedHot Original)
- Start by making the rémoulade sauce: take a medium-sized mixing bowl out and add all the rémoulade ingredients to it, stirring to combine. Place in the fridge until ready to use.
- Take another medium-sized mixing bowl out and add to it the cabbages, sweet pepper slices, green onion, vinegar, honey and salt together, tossing to combine. Put a lid on the bowl and stick it in the fridge until you’re ready to assemble the po’ boys.
- Take a large mixing bowl out and stir the blackening seasoning, oil and lemon juice together in it. Add the shrimp into the bowl, tossing it around in the bowl to coat.
- Take a large nonstick skillet out (we used a large cast iron skillet) and get it preheated over high heat (we only went to medium-high heat). Once the skillet’s hot, add the shrimp in batches to cook for about 2 minutes per side or until the shrimp is pink and firm.
- Once all the shrimp’s cooked you can start assembling the po’ boys. Take the bottom half of the French bread and place the shrimp on it, followed by adding on the slaw and drizzling on the rémoulade sauce. Eat right away.
All the components together make this a tasty sandwich ! For us, one serving was enough to keep us full for the rest of the night. Although this was delicious, it was a bit on the salty side but that might have been due simply to the brand we used for the blackening and creole seasoning.
We got the po’ boy recipe from Louisiana Cookin magazine and the rémoulade recipe came from Paula Deen’s magazine.
We weren’t paid in any form to promote Zatarain’s, Frank’s RedHot, Louisiana Cookin or Paula Deen’s magazine.
Take care everybody !
- 3 oz. dried whole wheat or multi-grain thin spaghetti (we used whole wheat spaghetti)
- 2 Tbsp. extra-virgin olive oil
- 1 cup thinly sliced red onion
- 3 cloves garlic, minced
- 12 oz. fresh Brussels Sprouts, trimmed and thinly sliced (we sliced them vertically)
- 1 Tbsp. grated fresh ginger
- ¼ tsp. crushed red pepper (we increased it to ½ tsp.)
- ½ cup chicken broth (we used reduced-sodium chicken broth)
- 2 Tbsp. reduced-sodium soy sauce
- ½ cup shredded carrot
- 1/3 cup snipped fresh cilantro
- 3 Tbsp. slivered almonds, toasted
- Break spaghetti into 1-inch pieces (that’s what we did, more or less, it’s just hard to break the spaghetti into 1-inch pieces). Cook the pasta based off the directions on the package that they came in, draining the pasta afterwards. Place them in a container that you can put a lid on so the spaghetti stays warm.
- Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss the onion and garlic in, stirring for 1 minute. Now throw in the Brussels sprouts, ginger, and crushed red pepper, stirring for an additional minute. Pour the broth and soy sauce into the skillet and let the dish cook for roughly 2 more minutes or until the liquid is close to being fully evaporated, stirring now and then. Take the skillet off the heat.
- Add in the spaghetti you cooked earlier, along with the shredded carrot and cilantro, tossing to combine. Spread the almonds over the top and enjoy !
Makes 8 servings (as a side dish without the shrimp)
You can taste the ginger in this and there’s a little spice to this as well. The heat does build while you eat but it’s never overwhelming. The almonds add a nice crunch. Originally this was a side dish but they said you could make it a main dish by adding in 2 cups of chopped, cooked chicken breast or 2 cups cooked, shelled and deveined shrimp (we went with shrimp obviously) at the same time you’re adding in the broth. The shrimp really makes it a satisfying main dish.
Recipe source unknown.
Take care everybody !