Best 6 Melting Pot Sausage Étouffée Recipes

MELTING POT SAUSAGE ÉTOUFFéE

Steps:

• 1. In a large skillet, brown the 4 sausages until fully cooked through. Allow to rest, then slice into thick pieces and set aside
• 2. Place the 4 cups of water, butter, tumeric, paprika and garlic powder in a sauce pot, and bring to a boil. Once at a rolling boil, add the 2 packages of spanish rice. Stir and cover for about 8-10 minutes
• 3. Once the rice is cooked tender. Add the cheese, and the sour cream. Add the sausage, and the can of rotel. And allow to come back up to temperature. And serve hot. Enjoy with a sprinkle of cheese and a dollop of sour cream! :)

CHICKEN AND SMOKED SAUSAGE ETOUFFEE

Steps:

• Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
• With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
• In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
• Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.

SAUSAGE-POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
• Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
• Bake at 375 degrees F (190 degrees) for 1 hour.

MELT IN YOUR MOUTH TOFFEE

Steps:

• In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
• Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

SMOKED SAUSAGE WITH POTATOES, SAUERKRAUT & ALE

Steps:

• Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside.
• Add oil and potatoes to skillet and cook until golden brown.
• Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes.
• Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.

ITALIAN SAUSAGE ETOUFFEE

Steps:

• Drizzle olive oil around a small pan and saute sausage with garlic.
• When the sausage is brown, add the relish and bring to a simmer.
• In a big pot, melt the butter, garlic, and a little olive oil.
• Add the flour and whisk together.
• Add the rest of the ingredients except for the rice and simmer for 30 minutes.
• Serve over hot rice.