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Chicken and Andouille Etouffee’ With Roasted Red Potatoes and Carrots Recipe

I am so excited to have my brother on the blog again today sharing one of his delicious recipes! This Chicken and Andouille Etouffee’ With Roasted Red Potatoes and Carrots Recipe is an elegant spin on a traditional weeknight family dinner. If you are looking for something to impress guests or just wow your family, this recipe is a must add to your weekly rotation!

Chicken and Andouille Etouffee’ With Roasted Red Potatoes and Carrots

Servings 4

Ingredients

Chicken and Andouille etouffee’

  • Two boxes long grain wild rice rice rice-a-roni
  • 2 large chicken breasts cut into cubes
  • 1 Andouille sausage sliced into ¼” pieces
  • 1 celery stick sliced into ¼” pieces
  • ¼ cup julienned onions
  • 6 oz. lager styled beer
  • 6 oz. teriyaki sauce
  • 3 oz. bbq sauce
  • 2 oz. Worcestershire sauce
  • 1 tbsp. lemon juice
  • 2 tbsp. ketchup
  • 2 tbsp. honey mustard
  • 1 tbsp. honey
  • 2 tbsp. brown sugar
  • 1 tbsp. butter 2 oz. olive oil
  • 1 tsp. chopped garlic
  • 1 tsp. garlic powder
  • 1 tsp. old bay
  • Pinch of salt and pepper

Roasted Red Potatoes and Carrots

  • 6 red potatoes washed cut into cubes
  • 1 lb. bag of baby carrots washed
  • 3 tbsp. Olive oil
  • Pam
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 2 tsp. Old Bay
  • 1 tsp. Garlic Powder

Instructions

Chicken and Andouille etouffee’

  1. Prepare rice according to box instructions, approx. 30 minutes
  2. Heat butter and oil in skillet to medium heat then add chicken.
  3. Cook chicken on medium heat covered for approx. 7 minutes then add sausage, onions, celery and garlic.
  4. Add garlic powder, old bay and salt and pepper, and cook covered until onions and celery are soft and chicken is fully cooked.
  5. Drain all juices from pan.
  6. Add beer, teriyaki, bbq, Worcestershire, lemon juice, ketchup, honey mustard, honey, and brown sugar to pan and simmer on low heat stirring constantly. Be careful not to overcook. Simmer for 5 minutes.
  7. Serve etouffee’ mixture over wild rice.

Roasted Red Potatoes and Carrots

  1. Preheat oven to 400 F
  2. Place cut potatoes and carrots in large bowl and toss in olive oil so it is all well coated.
  3. Transfer potatoes and carrots onto a sheet pan that has been sprayed with pam.
  4. Add salt, pepper, old bay, garlic powder and oregano into bowl and mix together.
  5. Evenly cover potatoes and carrots with seasoning mixture.
  6. Bake at 400 F for 20 minutes then use spatula to turn vegetables, bake another 20 minutes until veggies are starting to brown.
  7. Serve with Chicken and Andouille ettouffee’

Related:

Chris’ Famous Chicken Alfredo

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