Photo by: Oxmoor House

Chicken and Sausage Etouffee

Chicken and sausage replace crawfish in this version of the popular Cajun dish.

  • Yield: 4 to 6 servings


  • 1 tablespoon olive oil
  • 1 none onion, chopped
  • 1 none green pepper, chopped
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 pound smoked sausage, sliced
  • 2 none (10-oz.) cans tomatoes with chiles
  • 1 none (6-oz.) can tomato paste
  • 2 none (10 3/4-oz.) cans cream of mushroom soup
  • none 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.


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Chicken and Sausage Etouffee Recipe