Italian Sausage Etouffee Recipes

Steps:

• Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
• With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
• In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
• Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.

Steps:

• Drizzle olive oil around a small pan and saute sausage with garlic.
• When the sausage is brown, add the relish and bring to a simmer.
• In a big pot, melt the butter, garlic, and a little olive oil.
• Add the flour and whisk together.
• Add the rest of the ingredients except for the rice and simmer for 30 minutes.
• Serve over hot rice.

Steps:

• Place large Dutch oven over med-high heat for 1 minute; add sausage; cook/stir often, for about 10 minutes or until most of the drippings cook out.
• Pour off all but about 2 tablespoons drippings.
• Add in onion, bell pepper, scallions, celery, and garlic; cook/stir often, over med-high heat for 15-20 minutes or until limp and touched with brown.
• Add in the black-eye peas, chicken broth, bay leaves, salt, thyme, black pepper, and cayenne; bring to a boil.
• Adjust the heat so the mixture bubbles gently, cover, and cook, stirring occasionally, for 45 minutes or until the peas are tender.
• Mix in the tomatoes, cover, and simmer for 15-20 minutes or until the flavors mellow.
• Taste for salt, black pepper, and cayenne and adjust as needed.
• Remove and discard bay leaves; stir in parsley and cook uncovered for 5 minutes more.
• Add a scoop of rice into soup bowl; ladle etouffee on top.