Chicken and Smoked Sausage Etouffee

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Tyler's done it again. The recipe was incredible and not difficult at all. I made it for "the bride" on a weekday evening. We both wished that we could have shared it with family or friends. It is suitabe for an elegant dinner party or a casual buffet.

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Prep and cooking times were waaaay off but the dish itself was excellent! I'm sure Tyler is much more "adept" in the kitchen than I am so that could have been part of the issue...LOL! I did not use the beer as I did not see him "use" this on the show. But that was the only thing that I changed about the recipe. DH said he could really taste all the "dimensions" of the dish. Can't say that I would make this very often but will definitely make again. Thank you for a great recipe, Tyler.

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I followed the recipe exactly. Total cooking time from start to finish is approx. 1 hour and 30 minutes. The flavor is good but no great for my liking. I later added a can of dice tomato and more pepper powder. It turn out great. I will surely make it again.

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We loved this recipe! After watching Tyler prepare it, it's less intimidating than just reading the recipe, and the Etoufee turned out perfectly. Tyler's comment about making a roux 'takes a beer' meant one for the pot and one to drink while the roux comes together. I've heard Paul Prudhomme or Emeril say that. In truth I'm not a sausage or dark meat chicken fan, but this recipe will change anyone's mind.

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This was really good...Takes a bit of time but well worth the effort. I did add more cayenne as my family inclcudes 2 teen boys that love spicy food. Another thing I added was 1 can diced stewed tomatoes with juice this really added another level of flavor. Finally, the final taste rather than salt I added garlic salt. Delish! Thanks

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its more like a stew.

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I made a vat of this Sunday and have had leftovers for lunch everyday since then it's that good.

Using what I had on hand I substituted a national brand smoked sausauge and used boneless, skinless chicken thighs. Next time I would use bone-in thighs with the skin. I questioned the sauce when I made it because it was quite thin. Once the shredded chicken was added back in the sauce was thick enough to coat the chicken and not soupy at all.

This is a great recipe and would be terrific to make ahead to heat up on a camping trip.

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My mom-in-law is from Shreveport Louisiana and taught this little New Yorker how to make gumbo...but this was even better.. I loved making the veggie puree in a processor which made for a thick an hearty consistency.Don't know if I'll make gumbo again as my hubby and I preferred this...sorry mom....I had some leftover (without a lot of chicken as I used less and added shrimp to switch it up and it was awesome!!!!

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I have made this twice and both times it came out perfect. Great dish everyone loves it! Even better the next day.

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I just finished making this recipe. It is still simmering on the stove and it is already delicious! I can't wait for my family to try it. It is beautiful and I just can't believe I made it!!!!!