Chicken Etouffee Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken Etouffee

Myra Pressnell

By
@liljo3209

This is a spicy cajun dish. But you can adjust it to suit the taste of your family. It is great to take to church socials and family gatherings, etc.


Featured Pinch Tips Video

Comments:

Serves:

8-10

Prep:

1 Hr

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

1 large
chicken, broiler-fryer
2 qt
water
1/2 c
vegetable oil
1 1/2 c
flour
1 stick
butter
2 c
onion
1 c
bell pepper
1/2 c
celery
3 tsp
minced garlic
3 Tbsp
parsley flakes
1 Tbsp
salt
1 Tbsp
black pepper
2 Tbsp
whole basil
1/2 tsp
cayenne pepper
6 dash(es)
tabasco sauce
rice or pasta

Directions Step-By-Step

1
Cook chicken. Remove from heat. Cool. Bone chicken and put in fridge until needed. Reduce broth to 1 quart and set aside.
2
Finely chop vegetables. Heat oil in skillet. When oil is hot, add 3/4 cup of the flour and stir with whisk until dark brown but not burned. Remove from heat and set aside. This is your dark roux.
3
In a 2 quart pot, heat butter on hi. Add onions, bell peppers, celery, and garlic. Saute until onions just begin to wilt. Add rest of flour. Stir in well and continue to stir until flour starts to brown.This is your light roux. Add slowly 1 quart of broth until all is added. Stir with whisk until blended with roux.
4
Add dark roux. Stir in well until blended. Bring to boil. Add remaining ingredients except chicken. Reduce heat to maintain boil. Cover and simmer 30 minutes.
5
Add chicken and stir. Cover and simmer 5 minutes. Let stand covered 10 minutes. Serve over rice or your favorite pasta.
6
You can also substitute shrimp or other meat for the chicken

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Hashtag: #cajun