Chicken, Shrimp and Sausage Etouffee

I had this one time at Mothers in New Orleans for lunch which was out of this world. If I'm ever in a restaurant and they have etouffee, I'm ordering it! It's rich and savory and Cajun and yummy.

Ingredients:
1 cup basmati rice
1-1/2 cup water
1 teaspoon salt

1/2 stick butter
1 tablespoon olive oil
1/2 cup flour
1 medium yellow onion diced
3 medium celery ribs diced
1/2 chopped bell pepper, any color, I used a red bell pepper
2 cups vegetable stock
1 can diced tomato's, strained in a colander removing the sauce
3 cloves minced garlic
1 teaspoon tabasco sauce
1 bay leaf
1 tablespoon Emeril's Essence, more as needed per taste
1 chicken 1/2 breast diced
12 medium shrimp, pealed and deveined
1 cooked Cajun sausage link cut to medium pieces
1 bunch green onions
1 bunch Italian parsley

Preparation:

Place the rice, water and salt into a rice cooker and let the rice cook while you prepare the etouffee.

 

Heat a 12" sauté pan to medium. Add the butter, olive oil and flour to make your roux. Sauté the roux for 10 minutes stirring regularly. The longer you cook the roux, the darker it will become. You want the color of the roux to be like a dark peanut butter color and then you'll know it's done.

Add the onions, celery, bell pepper and sauté cook for 10 - 12 minutes over medium low heat until the vegetables soft and translucent. Add the stock, diced tomato's, garlic, tabasco sauce, Emeril's essence, bay leaf and cook a couple of minutes to bring up to temp. 

 

The sauce should become fairly thick as heats up to temp. If you find the sauce is not thick enough, take a 1/4 cup water and mix in 1 tablespoon four and add to the sauté pan. Make sure the sauce is nice and thick! 

 

Add the diced chicken, shrimp and sausage and cook 10 minutes over medium heat, but not so high that the mixture is boiling. After 10 minutes check that the sauce is the perfect thickness and that the seasoning is perfect. Lastly, stir in a tablespoon of rough chopped Italian parsley and 4 diced green onions and you're done.

 

To serve, place a mound of rice in the middle of a serving plate. Spoon the etouffee onto the plate around the rice. Garnish with some green onions.