Dinner

Tyler Florence Chicken and Sausage Etouffe is for Dinner.

Tyler Florence Chicken and Sausage Etouffe takes several minutes to prepare.

Tyler Florence Chicken and Sausage Etouffe takes 90 minutes to cook.

Tyler Florence Chicken and Sausage Etouffe makes 8 servings.

The ingredients for Tyler Florence Chicken and Sausage Etouffe are:

4 chicken thighs
1 lb andouille
2 TBL olive oil
2 TBL butter
3/4 c flour
6 cups chicken broth
2 celery stalks
1 green pepper
1 onion
2 bay leaves
2 TBL paprika
pinch of cayanne pepper

Here is how you make Tyler Florence Chicken and Sausage Etouffe:

put olive oil in a dutch oven and heat up. Slice the sausage and brown it in the oil. Remove and drain on paper towels. Add chicken and brown it in the oil. Remove and drain on paper towels. Add butter to oil already in the pan. Add the flour and make a roux. Cook until peanut-butter colored. In the food processor chop the clelery, onion and green pepper. Chop it up very fine. Add to the roux and cook a couple minutes to evaporate some of the moisture.Add 4-6 cups of chicken broth (4 if you like it thick - I add 6 because I like it loose) and stir until the roux is blended into the broth. Add the sausage and chicken back. Add the paprika and bay leaves and cayanne. Simmer about an hour.When you are ready to serve, remove the chicken and shred it with forks, then return to the pot. Serve over rice (not included in calorie count) or it's excellent over a baked potato! Serving Size: makes approximately 8 - 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SROBERTS82.

The nutritional information for Tyler Florence Chicken and Sausage Etouffe is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 251.3

• Total Fat: 14.4 g
• Cholesterol: 65.1 mg
• Sodium: 1,097.4 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 1.7 g
• Protein: 17.1 g