Chicken and Smoked Sausage Etouffee

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The secret to this dish is the roux. Follow the recipe for the roux and you'll have a great Etouffee. I was raised in New Orleans and this dish brings back memories of all the great Cajun dishes that are flavorfull and easy to make. Try it with crawfish, shrip or crab.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a great meal I did everything just like the recipe called for except the beer, I just added more stock. No one in the house drinks beer. It didn't seemed like anything was missing it turned out excellent! Thanks Tyler.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Come on folks, you can't seriously think you'd put peanut butter in a roux. A roux is fat(oil or butter and flour. Thats it. Peanut butter in color. Fantastic taste, I added Gumbo File to thicken mine up a little.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I PREPARED EVERYTHING AHEAD OF TIME (LIKE CHOPPING & MEASURING & IT TOOK SOOO LONG TO COOK. WE STARTED AT 7:00 & HAD DINNER AT 10:30. I DON'T KNOW ABOUT EVERYONE ELSE BUT IT SEEMED LIKE IT TOOK FOREVER FOR THE ROUX & FOR THE REMAINING SIMMERING HOUR TO TAKE PLACE. WHEN THE RECIPE SAYS 1 HOUR IT JUST MEANS 1 HOUR AFTER YOU HAVE COOKED THE SAUSAGE, SEAR THE CHICKEN, MADE THE HARD ASS ROUX, & THEN PUT ALL TOGETHER & COOK FOR 1 HOUR! IT WAS GOOD BUT NEXT TIME I WILL START IN THE AFTERNOON. IF I COOK IT AGAIN!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Followed the writen directions even though they were a little different form the show. Sauce didn't thicken as much as I would of liked probably because of the beer added in the written recipe and not on the show. I added more flour to absorb some of the liquid.Next time will use less chicken stock or less beer.Still was very good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Turned out great, however, almost burned the bottom of pan while doing the roux because had sausage and chicken bits that didn't deglaze with butter and flour. Ended up adding veg a little earlier than I would have liked just to deglaze before charring occurred. Didn't add beer on show and don't recall him braising chicken for 1 hour, but that's what I did cause I am a written recipe kinda guy. Next time I think I'll deglaze with small amount of beer first, reserve once deglazed, make roux in clean pot, then add back in reserved fluid with veggies. I'm all about dark roux!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I usually make this with duck instead of chicken, but this was just as good! The only change I made was to cook the roux further to almost a brick color to intensify the flavor. I made it both ways though and both were excellent. Another great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tyler said that the roux should have a "peanut butter color." He then kept referring to it throughout the show as "peanut butter roux" even though it contains no peanut butter. Hope this helps.

I made this dish last night and it was awesome!! This is the second dish of his that I've made and both have been amazing. Can't wait for the next one.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I watched his show & printed off the recipe to try last night. Some things were different: 1 Tbs vs. 2 Tbs of butter, a can of beer to deglaze the pot vs. no beer deglazing on the show (he "drank" one, and then the recipe says when returning the chicken to the pot, simmer for 1 hour. Tyler said "15 - 20 mins." I don't cook and I rely on directions until I'm comfortable, so for me, that's a big difference. Which is right?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe, great show. But it would've been way cooler if he'd cracked open a good old Louisiana beer like Dixie or Abita instead!