Chicken and Sausage Etouffee |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chicken and sausage replace crawfish in this version of the popular Cajun dish. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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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