CHICKEN AND SAUSAGE ETOUFFE
1/2 lb smoked sausage, sliced
2 boneless, skinless chicken thighs (or breasts), cubed
2 TBS oil
Tony Chacherre's Creole Seasoning (any Cajun Seasoning will work)
1 (10oz) can Rotel diced tomatoes with chilis (if you don't like the spice, use regular tomatoes)
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
2 green onions, sliced
1 clove garlic, minced
1/2 stick butter (or margarine, but butter tastes better)
2 cups water
Heat a large pot over medium-high heat. Add sausage. Brown well on both sides. You want it to stick. That stuff stuck to the bottom of the pot is flavor!
Remove sausage and set aside. Add the oil. Season the cubed chicken with Creole seasoning. Add to the pot and brown on both sides.
Remove chicken and set aside. Add the butter to the pot and let melt. Add onion, celery, bell pepper, green onions and garlic. Saute 5 - 10 minutes, until cooked down a bit.
Add the Rotel. I have to zip the Rotel in a blender first because my picky eaters don't like chunks of tomatoes. But you don't have to do that if you're feeding normal people. Scrape the bottom of the pot to get up the stuck bits.
Season to taste with Creole seasoning, salt and pepper. Return the sausage and chicken to the pot.
Add the water.
Bring it to a boil. Then lower the heat and simmer for 30 - 45 minutes until it has reduced and thickened slightly.
Serve over rice and garnish with sliced green onions, if desired.
Like I said earlier, this hits the same flavor notes as a gumbo but is much easier to cook. It makes my Pickiest Eater Ever Son happy so it's alright by me. (Plus, he is unwittingly eating onion, celery, bell pepper, etc). I call that a win!