Chicken & Sausage Etouffee over Linguine Pasta | New Soul Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Chef Jernard Wells
Ingredients
- 1⁄4 cup vegetable oil
- 6 garlic cloves, roughly chopped
- 2 smoked sausage, or Cajun sausage links, sliced
- 1 pound boneless, skinless chicken thighs, diced into 1⁄2 inch cubes
- 1 small white onion, small diced
- 1 small green bell pepper, small diced
- 1 small red bell pepper, small diced
- 2 celery stalks, medium diced
- 1 shallot, sliced
- 1 small bunch scallions, sliced, plus more for garnish
- 3 bay leaves
- 1 teaspoon crushed red pepper flakes
- 2 1⁄2 teaspoons onion powder
- 1 tablespoon plus 1⁄2 teaspoon Creole seasoning
- 1⁄2 teaspoon of dried thyme
- 2 1⁄2 teaspoon of garlic powder
- 1 teaspoon fresh ground black pepper
- 1 teaspoon Kosher salt
- 1 tablespoon of unsalted butter
- 2 tablespoons vegetable oil
- 1/3 cup all purpose flour
- 3 cups chicken broth
- 1 1⁄2 cups tomato sauce
- 1 pound cooked fettucine
Instructions
- Heat the oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Add the garlic to the hot oil and then the sausage and chicken thighs. Cook the garlic and the meat together, stirring often until the chicken is starting to caramelize and the sausage begins to render out some of its fat, about 4-5 minutes. Add the onions, bell peppers, celery, shallots and bay leaves to the pan and cook, stirring often. Season the pan with 1 teaspoon of crushed red pepper flakes, 11⁄2 teaspoons of the onion powder, the Creole seasoning, dried thyme, 11⁄2 teaspoons of the garlic powder, black pepper and Kosher salt. Stir the pan well to incorporate all of the ingredients and reduce the heat to low. Cook the trinity with the meats for another 5-7 minutes, stirring occasionally.
- In a separate pan, or Dutch oven set over medium heat, add the butter and vegetable oil. Once the butter melts, add the flour and cook, stirring continuously to form a roux. Reduce the heat to medium low and stir the roux constantly as it begins to darken and start to take on a nutty scent, about 5-7 minutes. At this point, the roux should be the color of peanut butter. Add about a teaspoon of the garlic powder, 1⁄2 teaspoon of Creole seasoning, 1 teaspoon of the onion powder, 1⁄2 teaspoon of the ground black pepper, 1⁄2 teaspoon of Kosher salt to the roux. Add the tomato sauce to the pan and cook, continuing to stir for an additional 3-4 minutes. Add the chicken sausage and trinity to the roux and tomato sauce and gently fold in until well blended.
- To serve, add about 2 cups of the etouffee to the bottom of a large bowl and swirl around. Pour the hot, cooked fettucine pasta over the etouffee, and pour the remainder of the etouffee over fettucine and garnish with scallions.