chicken etouffee
(1 RATING)
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.
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prep time
1 Hr
cook time
2 Hr 30 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1 large chicken, broiler-fryer
- 2 quarts water
- 1/2 cup vegetable oil
- 1 1/2 cups flour
- 1 stick butter
- 2 cups onion
- 1 cup bell pepper
- 1/2 cup celery
- 3 teaspoons minced garlic
- 3 tablespoons parsley flakes
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons whole basil
- 1/2 teaspoon cayenne pepper
- 6 dashes tabasco sauce
- - rice or pasta
How To Make chicken etouffee
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Step 1Cook chicken. Remove from heat. Cool. Bone chicken and put in fridge until needed. Reduce broth to 1 quart and set aside.
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Step 2Finely 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.
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Step 3In 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.
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Step 4Add 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.
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Step 5Add chicken and stir. Cover and simmer 5 minutes. Let stand covered 10 minutes. Serve over rice or your favorite pasta.
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Step 6You can also substitute shrimp or other meat for the chicken
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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