A bowl of Chicken, Shrimp, and Sausage Etoufee.

Chicken, Shrimp & Sausage Etouffee

You can’t think about Cajun food without Etouffee jumping to the top of the list! At its core, this etouffee is a celebration of indulgent comfort, built on the foundation of a flavorful roux, the “holy trinity” of onion bell pepper, and celery, and a medley of meat and seafood all smothered in a velvety rich brown gravy and served over steamed U.S.-grown long grain rice.

This recipe stars U.S.-grown long grain rice and comes to us from our friend Stefani of @savorandsage in partnership with USA Rice and the feedfeed.

  • Servings
    4
  • Serving Size
    1 bowl

Ingredients

  • 3 cups long grain rice, cooked
  • 3 tbsp neutral oil (such as grape seed, vegetable, or canola), divided
  • 1 pound boneless skinless chicken breasts, cubed
  • 7 ounces andouille or other smoked sausage, sliced `
  • ½ pound shrimp, shelled and deveined
  • 2 tbsp butter
  • 3 tbsp all purpose flour
  • 1 small yellow onion, diced
  • 1/2 green bell pepper, diced
  • 1 celery stalk, chopped
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 2½ tsp Creole seasoning (preferably low sodium)
  • 1½ tsp garlic powder
  • 2½ cups chicken broth, plus more if needed to thin the gravy
  • kosher salt and pepper, to taste

Directions

  • In a small bowl, combine all of the seasonings and set to the side.
  • Season the chicken chunks and the shrimp with 1 teaspoon each of the spice blend and set to the side.
  • Season the chicken chunks and the shrimp with 1 teaspoon each of the spice blend and set to the side.
  • Season the chicken chunks and the shrimp with 1 teaspoon each of the spice blend and set to the side.
  • Next add shrimp to the skillet and cook and until the shrimp just turn pink, about 3-4 minutes. Remove and set to the side.
  • Add remaining oil and 2 tablespoons of butter to the skillet. Once the butter has melted add the flour. Stir with a wooden spoon until it comes together. The consistency should be like a loose paste or peanut butter. Keep stirring while roux is cooking to prevent burning. Cook roux to a medium brown or peanut butter color, about 10-15 minutes.
  • Add onion, bell pepper, celery, and sauté until they start to soften about 4-5 minutes. Stir in remaining spice mixture. Whisk in chicken broth. Simmer and reduce the sauce for about 15-20 minutes. Add a little more chicken broth to thin the gravy if needed.
  • Return the chicken to the skillet and simmer for about 7-10 minutes. Return the sausage and shrimp to the skillet and simmer for an additional 5-7 minutes until warmed through. Taste and add more salt, in 1/4 teaspoon increments, and pepper if needed.
  • Serve over steamed long grain rice.