Chicken and Smoked Sausage Etouffee

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have made this several times and everyone I've presented to has absolutely loved it, yet the cooking time is way off! let's say an hour and a half min. for cooking time, and that still makes it well worth the time spent!!

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We live in Vegas now, but our hearts belong back home. For my mom's birthday, my husband made Tyler's etouffee. She said it took her back to her MawMaw's (French Grandmother kitchen. She also said your Etoufee recipe is the best she has ever had. I made the home-made Beignets. To die for! Tradition in our family is to go to Cafe Dumonde or Morning Call after a family get-together or party in the wee hours of the night. Authentic? Absolutely! Amazingly delicious? Unbelievable! Thanks Tyler for all the love shared here!

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When I saw this episode, that's when I learned what "etouffee" was. This was absolutely out of this world! It is like heaven in your mouth, and I don't even know if mine came out right since I've never made it before! This recipe will be made over and over again in my house!

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What a great recipe!!!!!!! So full of flavor. My boyfriend and I loved every bite. I did not use the recommended wine. I use a red wine that was not as strong. Not sure the kids would have liked it but it sure made for a nice romantic dinner.

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This was great. I am not a huge fan of dark meat so I used 2 leg quarters and 2 breasts. It does take some time to make and you don't want to rush the chicken in the final step, so start cooking early!

One word of caution....paprika and cayenne can look alike. I set them on the counter and when I went to put them in grabbed the wrong one and put 2 tablespoons of cayenne in by accident. I was able to fish some out, but it was spicy. We actually really liked it, but I zoned out and did not pay attention. I was pretty irritated with myself. It was all good in the end, but I will never make that mistake again!

Anyway, the roux was perfect and the flavor was so nice....I will definitely repeat this one, maybe waiting to drink my wine after I cook the etouffe....
I think this is a great dish to seve company. Very unique. Very good.

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On this episode, Tyler does not use the beer in the dish. He says to know when the roux is done, it will turn a peanut butter color or "as they say in New Orleans, about the time it takes to drink a beer". There is where the beer comes in. Hope this helps someone.

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This was great! The family is very picky, and they freaking loved it!! The roux was the part that made me nervous, but I pulled it off a lot easier than I thought I would. Took about 1 and 1/2 hours total time. Next time might add some shrimp or something. Way to go Tyler....Awesome!

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It took us about 1.5 hours to execute this recipe. We did read the reviews and took some of the suggestions. We halfed the meat, used 1/2 lb of sausage and two chicken thigh-leg pieces. We used 2 cups of stock and one beer and it was the right amount. We simmered the chicken in the sauce for about 20 minutes, but I it should go longer so it can "fall off the bone." The roux was easy to make, but I had to add more butter. Maybe my sausage and chicken didn't render enough fat because when I put the flour in, the roux become way too dry. I added two more pats of butter and it become pasty. It only took 5 minutes for it to become a peanut butter color. You have to keep stirring though! I recommend adding more heat to it either through a cajun hot sauce or chipotle/adobo sauce. The heat will round and complete this easy and tasty recipe.

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I saw Tyler make this and couldn't wait to try my hand at it! I used chicken and shrimp (rather than the andouille, and it was absolutely great! I like my Cajun food a little spicier than most, so added a bit more cayenne and some hot paprika. Such a fantastic, authentic recipe, and a great one for adding your own touches!

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I'll be making it again! My entire crew loved it. The 9-year-old asked if she could have it for breakfast! Thanks Tyler!: