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Chicken and Smoked Sausage Etouffee Recipe

Chicken and Smoked Sausage Etouffee

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 11-20 of 56

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  • on April 14, 2011

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    Maybe a light beer should have been specified & I used a heavier beer. I wasn't thrilled with this stew.

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  • on March 24, 2011

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    This is now one of our "Special Occasion" dishes when we want something really good. You must like soups and stews to enjoy this dish. We serve it over white rice with lots of Tabasco. I do not change the recipe at all. Fantastic food, and very much a comfort food.

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  • on February 19, 2011

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    We just finished this dish for dinner. It was delicious. Liked the idea of the can of tomatoes. I also split the paprika with half regualr and half smoked. It was great over yellow rice. Will definitley be coming back to this one again.

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  • on December 31, 2010

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    A ton of work, but a great tasting recipe. I used some fresh smoked sausage instead of andouille and used Tony C's instead of salt and pepper to replace the seasonings. A+.

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  • on December 14, 2010

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    I made this for dinner last night and it was a huge hit. The reviews of fellow Foodnetwork Foodies were helpful and I added some stewed tomatoes and two tablespoons of tomato paste. I used a combination of hot paprika and paprika. SO yummy. Can't wait to make it again!!!

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  • on October 18, 2010

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    This dish is superb. I added fresh Georgia shrimp (I have the good fortune to live on the coast and catch my ownto the mix and a dark beer. The instructions are spot on and the end result is fantastic. I served dish over Zatarain's New Orleans Style Yellow Rice with Corn Maque Choux and cheddar cheese and Jalapenos cornbread muffins on the side. The meal got rave reviews from my family. Tyler, I knew a South Carolina boy would be a great cook.

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  • on October 13, 2010

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    Was a pretty good recipe as a base recipe. I did 50-50 Smoked to regular paprika, added some worcestershire a touch of Sherry. Needed a little something extra. So instead of throwing it down the drain (I'm looking at you Foodfoodie I decided to make it taste better. In any case it was definitely not a one star recipe.

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  • on October 10, 2010

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    After well over a thousand dishes that I've made for my family, it’s a rare occurrence when nobody likes what I prepare. This was a dish that went down the disposal twice because my family and I didn’t care for it.

    The first attempt, I used a dark beer because that all I had and it made the dish taste almost beefy. If you make this, I wouldn’t use a strong flavored beer. The second attempt left me with no dimension of flavors and an unappetizing dish at best. This recipe needs a lot of work. Sorry Tyler

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  • on October 10, 2010

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    Very Tasty! I found the recipe easy to follow and cook time perfect. For very few ingredients the taste is amazing! I cooked this today for tomorrow evening and can't wait to taste what 24 hours has done. I will serve with rice and crusty french bread. My husband who is very picky liked this very much!!

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  • on June 10, 2010

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    I really liked this meal, but it took a lot of work. I think next time I make it, I?ll just buy a rotisserie chicken and shred that to make it easier on myself. Also, I bought a pretty spicy sausage on accident. It didn?t say specifically that it was spicy, but it did say Cajun style, so watch out for that! Otherwise very good, but I?ll probably only make it when trying to impress guests

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