11.13.2010 ez chicken & sausage etouffee
I've made a version of this a few times, but not lately...I've made it with bacon/pancetta instead of sausage...and sometimes with mushrooms and even mushroom soup.
I was on a roll yesterday, inspired by the Christmas spirit...wanting to get the apt cleaned up so I could decorate. I changed out my potted garden on the patio...planting pansies, crocus bulbs & a few ornamental cabbages...the purple and green ones. I couldn't bring myself to buy the big ones, so I got little 99 cent ones and we'll see how much they grow. I worked on laundry, and a little organizing in the kitchen...which inspired cooking...beans to begin with. Scott went to the store for me to get chicken breasts...sausages were in the freezer. We had red and yellow bell peppers that needed to be used...so they seasoned the beans and the etouffee.
2 sausage links, already cooked like Earl Campbell, cut into chunks
2 chicken breasts, sliced into large chunks (like small chix fingers)
1 small onion, chopped
1 small bell pepper, chopped
1 small lemon, zested and juice
dash cayenne
1 TBS dried parsely
nutmeg (maybe a 1/4 of tsp?)
1 cup chix stock (maybe a bit more)
2 TBS of butter
olive oil
s&p
2 TBS flour
seasoning mix (like our steak seasoning with paprika, s&p, brown sugar)
season chix with seasoning mix of choice (or just salt & pepper), and toss in a bag of flour...set aside.
in a large sautee pan with lid, sautee chopped onion & bell pepper in olive oil till carmelized
push to the side and brown sausage, add more oil of needed and brown chix.
push chix, sausage and vegies to the side of pan, add butter and flour and make a light roux...then slowly add broth, stirring till smooth
mix meat & vegies with sauce, turn on low heat, adding cayenne, parsely & nutmeg, lemon zest and a good squirt of lemon juice...check seasoning and adjust to taste.
cover and braise on low-ish heat for 20-30 min, checking every 10 min or so, swirling the pan or stirring.
Rice Pilaf
2.25 cups chix stock
1.5 cups sushi rice
1/2 stick butter
3 TBS olive oil
1.5 cups star soup noodles
brown pasta in buttre and oil, watching closely, stirring often, as it will burn quickly
add rice and stir till slicked with butter
add stock, stir and bring to a bubble
cover, turn to lowest heat possible on stove, and cook 20 min.
turn off heat after 20 min and let sit with lid on 5 min more
...we also had pinto beans (with carrots, onion, bell pepper, a TBS or so of hatch chili) and cornbread (left over from a meal a Market Street the night before)
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