Chicken and Sausage Etouffee

Chicken and Sausage Etouffee Recipe
Oxmoor House
Chicken and sausage replace crawfish in this version of the popular Cajun dish.


4 to 6 servings

Recipe from

Gooseberry Patch


1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
1 pound boneless, skinless chicken breasts, cubed
1 pound smoked sausage, sliced
2 (10-oz.) cans tomatoes with chiles
1 (6-oz.) can tomato paste
2 (10 3/4-oz.) cans cream of mushroom soup
Hot cooked rice


Heat oil in a Dutch oven over medium heat. Add onion, pepper, celery and chicken; cook until juices run clear when chicken is pierced with a fork.

While chicken is cooking, place sausage in a microwave-safe dish with just enough water to cover. Microwave on high 5 minutes; drain sausage and add to chicken mixture.

Add tomatoes to chicken mixture; cook 10 minutes over low heat. Add tomato paste and soup; stir until well blended. Simmer 3 minutes or until bubbly. Serve over hot cooked rice.


Gooseberry Patch Quick and Easy Family Favorites

December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note