chicken etouffee
(1 rating)
No Image
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.
►
(1 rating)
yield
8 -10
prep time
1 Hr
cook time
2 Hr 30 Min
method
Stove Top
Ingredients For chicken etouffee
-
1 lgchicken, broiler-fryer
-
2 qtwater
-
1/2 cvegetable oil
-
1 1/2 cflour
-
1 stickbutter
-
2 conion
-
1 cbell pepper
-
1/2 ccelery
-
3 tspminced garlic
-
3 Tbspparsley flakes
-
1 Tbspsalt
-
1 Tbspblack pepper
-
2 Tbspwhole basil
-
1/2 tspcayenne pepper
-
6 dashtabasco sauce
-
rice or pasta
How To Make chicken etouffee
-
1Cook chicken. Remove from heat. Cool. Bone chicken and put in fridge until needed. Reduce broth to 1 quart and set aside.
-
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.
-
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.
-
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.
-
5Add chicken and stir. Cover and simmer 5 minutes. Let stand covered 10 minutes. Serve over rice or your favorite pasta.
-
6You can also substitute shrimp or other meat for the chicken
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT