Italian Sausage Etouffee

Elevate your dinner table with this hearty and flavorful Italian Sausage Étouffée, a delicious fusion of Cajun and Italian influences. This recipe takes traditional étouffée to new heights by swapping out classic proteins for mild Italian sausage, which lends a savory, slightly spiced richness to the dish. A velvety roux forms the base, complemented by the "holy trinity" of Cajun cuisine—onion, bell pepper, and celery—along with aromatic garlic, smoked paprika, and Cajun seasoning for a bold and complex flavor profile. Juicy diced tomatoes, chicken broth, and a touch of thyme round out the sauce, creating a perfectly spiced, comforting dish that pairs beautifully with fluffy white rice. Ready in just an hour, this one-pot meal is perfect for weeknight dinners or special occasions. Garnish with fresh parsley and scallions for a vibrant finish, and watch as it becomes a new favorite in your household.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound mild Italian sausage
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 14-ounce can canned diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon thyme, dried
• 1.5 teaspoons cajun seasoning
• 1 whole bay leaf
• 3 stalks scallions, chopped
• 2 tablespoons parsley, chopped
• 4 cups cooked white rice
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat a large skillet or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it into small pieces with a wooden spoon. Once cooked, remove the sausage from the pan and set aside.

Step 2

In the same pan, add the butter and let it melt. Sprinkle in the flour and whisk continuously for about 5-7 minutes to create a roux. The roux should be a rich golden brown color.

Step 3

Add the diced onion, green bell pepper, and celery to the roux. Cook for 5 minutes, stirring occasionally, until the vegetables are soft. Add the minced garlic and cook for an additional 1 minute.

Step 4

Slowly pour the chicken broth into the pan while whisking to avoid lumps. Add the canned diced tomatoes (with their juice), smoked paprika, thyme, Cajun seasoning, bay leaf, and cooked sausage. Stir to combine.

Step 5

Bring the mixture to a gentle simmer and cook for 25-30 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.

Step 6

Remove the bay leaf. Taste and adjust the seasoning with salt and black pepper as desired.

Step 7

Stir in the chopped scallions and parsley just before serving for a fresh burst of flavor.

Step 8

Serve the etouffee over cooked white rice. Garnish with additional parsley or scallions if desired. Enjoy!

Nutrition Facts

Serving size	2771.8 grams (2771.8g)

Amount per serving	% Daily Value*
Calories	3219

Total Fat 175.00g	224%
Saturated Fat 68.90g	345%
Polyunsaturated Fat 5.30g
Cholesterol 507mg	169%
Sodium 11314mg	492%
Total Carbohydrate 273.10g	99%
Dietary Fiber 21.50g	77%
Total Sugars 38.50g
Protein 136.40g	273%

Vitamin D 9IU	45%
Calcium 557mg	43%
Iron 21mg	116%
Potassium 2670mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 17.0%

Carbs: 34.0%