Chicken and Sausage Etouffee

I love me some Cajun food. Definitely one of my favorite types of cuisine.

It reminds me of Tex Mex in that Cajun food is basically the same core group of flavors reorganized in different presentations. I mean really, gumbo, etouffee, jambalaya; all the ingredients are pretty much the same, but they transform into something a little unique the way in which they're prepared.

I think etouffee is probably my favorite application of Cajun ingredients. I like the thick richness of the roux served over rice. Crawfish etouffee is by far the best, but I rarely (like maybe once) have crawfish around. I decided to make a variation of etouffee with chicken and sausage. I cheated though and didn't make a roux. I just browned flour to get that smoky depth and added it to a tomato sauce-based blend. I think it turned out rather scrumptious even though real Cajuns might scoff.

Chicken and Sausage Etouffee Recipe:

• 2 tbsp olive oil
• salt, fresh black pepper
• 2 tsp cayenne pepper
  
• 1-2 chicken breast, cut into bite-size pieces
• 1/2 yellow onion, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 1/2 red bell pepper (or green), diced
• chicken broth (as needed to deglaze pan and create sauce, about 1 cup)
• 1 can tomato sauce
• 2 tbsp Creole seasoning
  
• 1 tbsp garlic powder
• 2 tsp Worcestershire sauce
• 1/4 cup Louisiana hot sauce
• 3 tbsp browned flour
  
• 1 cup frozen okra
• 1 jalapeno sausage, pre-cooked and sliced
• 2 cups cooked white rice
• green onion for garnish

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, black and cayenne peppers. Cook in the pan until slightly browned, remove and set aside. Deglaze the pan with a little bit of chicken broth to remove browned chicken bits and reduce heat to medium. Add the diced onion and cook for a few minutes, until slightly browned. Add garlic and carrot, cook for a few more minutes. Add the second tbsp of olive oil as needed to prevent burning or sticking. Add the bell pepper and cook for a couple minutes. Add the tomato sauce, about 1/2 cup chicken broth, Creole seasoning, garlic powder, Worcestershire and Louisiana hot sauce. Bring to a boil and then quickly whisk in the browned flour. Add more chicken broth to desired consistency. Reduce heat to medium-low, cover and let simmer for about 10 minutes to allow flavors to meld. Taste sauce and add more salt and pepper to preference. Add the okra, chicken and sausage, cover and simmer for another 5 minutes.

When ready, serve over white rice and garnish with green onion.